I am told this South American recipe has many names – Pandebono in Colombia, Cuñapes in Bolivia and Pao de Queijo en Brazil. No matter what you call this bread, it is plain good! Pandebono is very easy to make and is perfect as an appetizer or as an accompaniment to lunch or dinner dish. The bread is anything but cheese forward. It is very subtle and it is the cheese that seems to give the bread a dough-ish consistency.
1 1/4 tsp baking powder
3 TBS butter, softened
1/3 cup milk (may need to add 1 TBS more if mixture appears dry)
1/2 lb queso fresco
2 cups Yuca Harina (flour)
Mix all ingredients in a food processor, until well blended. Mixture should resemble the consistency of a creamy polenta or whipped cream cheese. Using a TBS, place bread dough on an ungreased baking sheet, spacing each bread 1/2 inch apart. Cook at 400 degrees for 10-15 minutes. Bread should bounce back (and not dent), when lightly touched in center. Before removing from oven, place bread under broiler for 2-3 minutes until it is lightly browned.
Yields 12 breads
Rosa introduces us to another new found favorite recipe!
3 Replies to “Pandebono (Mini Cheese Breads)”
These look delicious!!! Would I just use all purpose flour?
I’ve never tried it with all purpose flour-I imagine it would change the flavor slightly. I also think it all purpose flour is somewhat heavier so you may want to slowly add int he flour checking for the described consistency. I am interested to know how it turns out for you. Please come back to tell me.
I prepare this but I use”queso blanco” 16oz., only are good with Yuca Harina that is Tapioca Starch.
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