Made with our Hard Cheese
Best to eat with a Hot Chocolate or a nice Coffee
Pandebono, or pan de bono, is a delicious cheese bread, perfect for breakfast or an afternoon snack with coffee. It's a simple recipe made with cheese and two kinds of flour -- tapioca flour (cassava or yuca starch) and cornmeal. The precooked cornmeal called Harina Pan used to make arepas works well, as does regular cornmeal.
The dough is shaped into balls or rings, which puff up nicely in the oven even though there's no leavening ingredient. The pandebono are best when they're warm and soft, and they reheat very well in the oven.
Traditionally, pandebono is consumed a few minutes after baking while still warm with hot chocolate. If you'd like to serve them with a meal, the best entrees to eat with pandebono are savory foods like meats and other protein-rich foods; the balance of protein with the starchy bread is satiating and will leave you wanting more.
What You'll Need
- 1/2 cup white Harina Pan (pre-cooked cornmeal)
- 1 1/2 cup tapioca (cassava or yuca) flour
- 5 teaspoons sugar
- 2 cups grated Sabanero Hard cheese
- 1 egg
- 1 teaspoonful of salt
- Half cup of milk
- 2 spoons of butter
- 1 teaspoon of baking powder
How to Make It
- Preheat oven to 400 F. Grease a cookie sheet.
- Mix the two flours and the sugar in a bowl.
- Stir in the grated cheese and the eggs. Mix well with a wooden spoon. add salt as needed.
- Knead dough until smooth. If the dough seems too dry, add milk. The dough should be soft and pliable. Let dough rest for about 10 minutes, covered with plastic wrap.
- Pull off sections of dough and roll into balls that are slightly larger than golf balls. To shape the dough into rings (rosquillas), first roll a piece of dough into a cylinder, then join the ends together to form a circle. The rolls do not have to be perfectly smooth - they will puff up during the last several minutes of baking. Bake for 20mins.