Pandehono (cheese bread) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup yellow Masarepa (precooked cornmeal)
1/2 cup tapioca (cassava, yuea) flour
2 cups grated farmer;s cheese, monterrey jack, or mozzarella cheese
2 eggs
2 teaspoons sugar
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Directions: |
Directions:Pandehono is a delicious cheese bread, perfect for breakfast or afternoon snack with coffee (Colombian coffee of course) It is a simple recipe made with 2 kinds of flavors - tapioca flour (Cassava or yuca starch) and cornmeal.
1. preheat oven to 400º
2. mix the two flours and the sugar in a bowl
3. Stir in the grated cheese and the eggs - mix well
4. Taste for salt or add salt as needed
5. Knead dough until smooth. If the dough seems too dry, add a few teaspoons of milk or buttermilk. The dough should be soft and pliable.
6. Let dough rest for about 10 minutes covered with plastic wrap.
7. Roll dough into balls that are slightly larger than a golf ball or egg. Then shape the balls into rings.
8. Place rolls on a greased cookie sheet and bake for about 20 minutes until golden in color and puffed.
9. Serve warm |
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Number Of
Servings: |
Number Of
Servings:Makes 15 small rolls |
Personal
Notes: |
Personal
Notes: Recipe from Columbia
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