Bread and Cheese

Bread and cheese…who doesn’t love that?  I don’t know about you but I can’t resist either one.  Growing up a “Cuban bakers daughter”, if I had to choose between the two I’d definitely go for the bread, hands down.  That oh so familiar aroma of dough yeast permeating through the air always takes me back to my childhood.  Cuban bread was a staple in our home and I liked it.  Still do.

I don’t think I’ve ever met a bread that I didn’t like…with the exception of rye, really it’s the seeds I don’t like, but I digress.

Bread. Ok so maybe I shouldn’t eat so much bread and in truth I don’t but I do like to have the option.

The bread I specifically wanted to talk about today is Pandebono.  I just made some for breakfast and had to give myself a limit as to how many I was allowed to eat or else I’d probably make myself sick.

Traditionally Pandebono is a type of Columbian bread that’s warm and a bit crispy on the outside but soft and chewy on the inside. The best part about it is that it’s bread and cheese together YUMMMM!!!

I’ve made this “cheese bun” several times before the original way but always wanted to make a few changes of my own.  Today I did just that and I loved it.

All that to say…here is my take on Pandebono which I like even better than the traditional recipe.  I hope you’ll try it out for yourself and let me know what you think.

CeliArt © 2015 @Time2Refuel ™CeliArt © 2015 @Time2Refuel ™CeliArt © 2015 @Time2Refuel ™CeliArt © 2015 @Time2Refuel ™

CeliArt © 2015 @Time2Refuel ™


Ingredientsverole queso

12 oz. Mexican white cheese (I use Verole Queso Fresco) →   

12 oz. Yuca starch/flour (Yucarina)

1 cup fine ground corn meal

¼ cup corn starch

¼ teaspoon sea salt

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon white sugar

2 large eggs

¼ cup cream

1 cup milk


Break cheese into chunks and place in food processor.  Process until cheese is completely crumbled. Add yucca flour, corn meal, starch, salt, garlic, cayenne and sugar.  Process to combine, mixture may get stuck and you’ll need to stop processor and use a spoon to loosen. Mix until blended.  While processor is still on add eggs one at a time, once blended in add cream.  Finally pour in milk slowly until you see a dough forming.  Dough may be a bit sticky but you should be able to form 2 inch balls. 

(At this point you may store dough in refrigerator making sure to separate layers with wax paper.)

Preheat oven to 350°; Place dough balls onto a nonstick cookie sheet and bake for approx.15-18 minutes* or until puffy and slightly golden.

*If they are not puffing up you may flip them over and bake for and additional 3-5 minutes.  This only happens when the dough is freshly made.  If you bake them after refrigerating dough balls they will puff up without flipping over.

Yields approx. 2 dozen buns

Buen Provecho!  (Bon Appetite)


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