Best 2 Pandebono Colombian Cheese Bread Recipes

In the realm of delectable baked goods, pandebono colombian cheese bread stands as a testament to culinary artistry. Originating from the vibrant culinary traditions of Colombia, this delightful treat tantalizes taste buds with its soft, chewy texture, and explosion of cheesy flavors. Whether you're a seasoned baker or embarking on your first baking adventure, discovering the best recipe for pandebono is essential to unlocking the secrets of this enchanting delicacy. As you embark on this culinary quest, let us guide you through the nuances of crafting the perfect pandebono, ensuring that each bite transports you to the heart of Colombia's gastronomic heritage.

Check out the recipes below so you can choose the best recipe for yourself!

PANDEBONO (COLOMBIAN CHEESE BREAD)

Pandebono (Colombian Cheese Bread) image

Pandebono is delicious and simple. It's served for breakfast or a snack. Masarepa can be found in Latin stores and is also known as masa al instante and harina precocida. Common brands are Goya, Harina PAN, Areparina, and Harina Juana.

Provided by PanNan

Categories Breads

Time 40m

Yield 15 small rolls

Number Of Ingredients 6

Ingredients

1 cup yellow cornmeal, precooked (This is called Masarepa, which is not recognized here, see description for more detail)
1/2 cup tapioca flour (cassava, yuca)
2 cups farmer's cheese, grated (or queso fresco)
2 eggs
2 teaspoons sugar
salt

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.

Nutrition Facts : Calories 91, Fat 4.6, SaturatedFat 2.6, Cholesterol 34.4, Sodium 157.9, Carbohydrate 8.1, Fiber 0.6, Sugar 0.6, Protein 4.5

PANDEBONO (COLOMBIAN CHEESE BREAD) RECIPE - (3.9/5)

Pandebono (Colombian Cheese bread) Recipe - (3.9/5) image

Provided by á-46071

Number Of Ingredients 5

Ingredients

2/3 cup cassava starch or yuca flour
1/4 cup precooked cornmeal or masarepa
1 cup Mexican queso freso or Colombian quesito
1 1/4 cup feta cheese
1 large egg

Steps:

Pre-heat the oven to 400°F. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running. Divide the mixture into 12 equal size portions, shaping them into balls. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

Tips:

Use high-quality ingredients. The better the ingredients, the better the pandebono will be.
Make sure the cheese is finely grated. This will help it distribute evenly throughout the bread.
Don't overmix the dough. Overmixing will make the bread tough.
Let the dough rest for at least 30 minutes before baking. This will help the bread rise properly.
Bake the bread in a hot oven. This will help the bread get a nice crust.

Conclusion:

Pandebono is a delicious and easy-to-make bread that is perfect for any occasion. It is a popular breakfast food in Colombia, but it can also be enjoyed as a snack or dessert. If you are looking for a new bread to try, pandebono is a great option. It is sure to please everyone at your table.