There are a lot of things you need to know about Wonder Bread, the Japanese Milk Bread and Wonder Bread Crisps you can find in supermarkets.

The sweetbread recipe below is the most common.

It’s a combination of a Japanese Milk and Wonder bread, which have a soft crust, so it’s easy to mix in with bread and then top with cheese and some sliced fruits.

Wonder Bread is also often served with fruit, so this recipe makes an ideal side dish.

Sweetbread recipe with sweet cheese and a fresh peach: (adapted from Sweetbread by Michelle MacNeil) 1 cup warm water (about 3 cups) 1/4 cup (60 ml) unsalted butter, softened to room temperature 1/2 cup sugar, packed 1/3 cup sour cream (or 2 cups sour cream, room temperature) 1 tablespoon ground cinnamon 1/8 teaspoon kosher salt, or to taste 1/16 teaspoon dried thyme, or 1/32 teaspoon dried sage, or more to taste (optional) To assemble: Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.

In a large bowl, whisk together the warm water, butter, sugar, sour cream and cinnamon until smooth.

Set aside.

In another large bowl mix together the sour cream mixture and salt and sugar.

Fold in the cinnamon and salt.

Set the dough into a lightly oiled cookie sheet, then line the bottom with parchment paper.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Cool for 5 minutes before transferring to a wire rack to cool completely.

To make the cheese: Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the butter starts to melt.

Remove from heat and transfer to a bowl.

Add the sour Cream mixture and whisk until combined.

Add a pinch of salt to taste.

Spread the mixture over the bread, leaving about 1/5 of the filling on each side.

Roll the dough up and flatten out, leaving 1/10 of an inch between each edge.

Place in a greased bowl and cover tightly with plastic wrap.

Store in the fridge for up to 3 days.

To assemble the peach: Heat the butter over medium-high heat, whisking occasionally, stirring often, until golden and bubbly.

Transfer to a large plate.

Top with sliced strawberries and a few slices of the cheese.

Spread over the fruit, then top the peach with another slice of cheese.

Serve hot.

Sweet bread recipe with cheese: 1 cup cold water (4 to 6 cups) 2 tablespoons unsalted unsalted sugar, sifted 1 tablespoon lemon juice 1 tablespoon milk 1 tablespoon cream 1 teaspoon ground cinnamon 2 tablespoons ground nutmeg 1 teaspoon kosher or sea salt To assemble, mix all ingredients together, then sprinkle over the sweet bread.

Cool and store in the refrigerator for up 3 days or in the freezer for up 2 months.

Wonder bread recipe adapted from Sweet Bread by Michelle McNeil