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Cheese Bread with Pineapple by Rosalina Cheesman

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Note: you can use the Bread Machine instead of hand made.

Ingredients You'll Need

Preheat oven in 150 degree for dough rising (ensure not higher than 150 degree)

2 envelops Rapid Yeast
1 cup lukewarm water (105-110 degree)
In a bowl, mix yeast and lukewarm water. Stir to submerged in the water. Let it set for 20 minutes

1 ½ cup whole milk
1 stick butter (room temperature)
1 cup Raw brown sugar
4 to 5 cups Bread Flour (set aside)
15 Aluminum mini-loaf tins (disposable). Sprayed with Pam. Remove excess oil.

Cheese filling:
1 (8 oz.) cream cheese 1/3 fat (softened)
3/4 cup sugar
1 (12 0z.) pineapple chunk (squeezed juice very well)
Mix all and set aside for filing


In a bowl, combine butter and milk. Microwave for 2 – 3 minutes or until milted but not very hot (150 degree). If too hot, slowly mix to milt the sugar and butter until temp reach to 150 degree.

Add the milk mixture into yeast mixture.
Add 4 C. of Bread Flour and knead until combined. You can slowly add the remaining flour if the dough is to wet.

Tightly wrap the dough in a bowl with Saran wrap. Place wet towel on top. Place in the preheated oven (150 degree) for 1 hour to rise.

How to make it:
After the dough risen. Sprinkle the board or table with flour. Take a handful of the dough. Flatten dough with rolling pin about the size of 6-inch pizza. Spread 1- 2 tbsp of filing. Quarterly fold and place into prepared mini-loaf tins.

Place on sheet pans. Cover with saran wrap. Top with wet towel. Let it rise in the oven one more time for an hour or until double in size.

Preheat the oven at 330 degree. Bake the bread until light brown.
Option: you can spread butter and add shredded cheddar cheese on top.

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