Pan De Bono Per Alex At Patria Recipes

PANDEBONO (COLOMBIAN CASSAVA BREAD)

Steps:

• Preheat oven to 420F and grease a baking sheet.
• In a big bowl, add cassava flour, corn flour (masa), sugar, baking powder, and cheeses. Mix to combine.
• Taste your mixture and add salt as needed.* Mix to distribute the salt.
• Add the egg, and butter. Mix well using the tips of your fingers.
• Add 4 tablespoons of milk, one at a time, mixing until the dough comes together. If the dough crumbles when you make a little ball, it needs more milk. Add more milk, one tablespoon at a time, until the dough comes together and doesn't crumble when you form a ball.**
• Divide the dough into 16 portions, roll each one into a ball and place on the prepared baking sheet. Bake for 17-20 minutes, until golden.
• To make filled pandebono: Make a ball with the dough and press with your thumb making a little well in the center. Add a small cube (1 inch) of guava paste and bring the dough together covering the paste, pinching the seam to seal. Shape into a ball again and place on the baking sheet and bake 17-20 minutes, until golden.
• To make a pandebono ring: Roll each ball by hand in to a 6-inch rope. Bring the two edges together to form a circle. Press to seal well. Place on the baking sheet and bake 15-17 minutes, until golden.
• Pandebono is best eaten fresh out of the oven (as soon as it is cool enough to handle) or while still warm. (Reheat any leftover pandebono in an oven or toaster oven set at 350F for around 10 minutes, keeping an eye on them so they don't burn.)

PANDEBONO (COLOMBIAN CHEESE BREAD)

Steps:

• Preheat oven to 400°F.
• Process yuca flour, cheese, and masarepa in a food processor until well combined; slowly add egg while processor is running.
• Divide dough into 12 equal portions; shape into balls.
• Place shaped balls on a parchment lined baking sheet; bake until golden, 15 to 20 minutes.

PANDEBONO (COLOMBIAN CHEESE BREAD)

Steps:

• Preheat oven to 400 degrees.
• Mix the two flours and the sugar in a bowl.
• Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others).
• Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
• Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
• Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
• Serve warm.

AUTHENTIC PAN DE BONO

Steps:

• The first step is to dissolve the sugar and salt in the water after which the cassava starch and maize flour are added, followed by the cheese. After this is thoroughly mixed, the eggs and butter are added and the mix kneaded to a smooth dough. The dough is then formed into small round balls and baked in a very hot oven. In almost all cases traditional wood-fired, brick-built, dome ovens are used throughout the selva, although in some of the larger towns electric ovens may be used.