Verena's Colombian cheese bread (pandebono)
makes
26
“Just thinking about pandebono brings me warm memories of family together, through happy and hard times.” – Verena, Colombian Cooking Experience instructor for Free To Feed
Ingredients (6)
- Olive oil cooking spray
- 500g Danish feta, crumbled
- 375g fresh ricotta
- 195g cornflour
- 170g tapioca flour (substitute arrowroot)
- 3 tsp baking powder
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper, then spray with olive oil.
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2.Using hands, mix remaining ingredients together in a large bowl until well combined and a smooth dough is formed. Grab a piece of dough (roughly 2 tbs) and roll into a smooth ball, then place dough balls on the prepared tray 2cm apart, to allow for spreading. Spray all over with oil.
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3.Bake for 25 minutes or until cooked, puffed and golden brown, turning tray around halfway if they begin to brown more on one side. Rest pandebono on tray for 10 minutes to cool slightly.
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4.Serve – these are best eaten warm!
Recipe Notes
Any leftover bread can be stored in an airtight container for up to 2 days. Reheat individual breads in the microwave for 20 seconds for a soft, fluffy texture.
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