|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 masarepa used to make arepas works well, as does regular cornmeal. You can even order a special mix for making these rolls called harina de pandebono.
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.
Gather the ingredients.
Preheat oven to 400 F. Grease a cookie sheet.
Mix the masarepa, tapioca flour, and 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.
Knead dough until smooth. If the dough seems too dry, add up to a few teaspoons of milk or buttermilk. The dough should be soft and pliable.
Let the 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. Or, 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.
Place rolls on a prepared cookie sheet and bake for about 20 minutes or until golden in color and puffed. Serve warm.
How to Store
- Pandebono is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to three days.
- To freeze for up to three months, wrap each pandebono in plastic wrap and add to a zip-top freezer bag or airtight container.
What is Pandebono in English?
Pandebono is a Colombian cheese bread made with cornmeal and tapioca that's often shaped into rings. The literal translation from Spanish to English is "bonus bread."