Pandebono (Colombian Cheese Bread)

Ingredients

• 1 cup Tapioca Flour
• 1/2 cup Masa Harina
• 1 cup Queso Campesino (or other fresh cheese), grated
• 2 tbsp Sugar
• 1 large Egg
• 2 tbsp Milk
• 1/2 tsp Baking Powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine 1 cup tapioca flour, 1/2 cup masa harina, 1 cup queso campesino (or other fresh cheese) that has been grated, 2 tablespoons sugar, and 1/2 teaspoon baking powder. Stir these dry ingredients together until they are well mixed.
3. 3In a separate, smaller bowl, whisk together 1 large egg and 2 tablespoons milk until they are combined.
4. 4Pour the wet ingredients (the egg and milk mixture) into the bowl with the dry ingredients. Mix everything together with your hands or a spoon until a smooth dough forms. It should come together without being too sticky.
5. 5Lightly grease your hands with a tiny bit of oil if the dough feels sticky, then shape the dough into small balls, about 5.08 cm in diameter. You should get about 8-10 balls.
6. 6Place the shaped dough balls onto a baking sheet. Make sure the baking sheet is lined with parchment paper to prevent sticking.
7. 7Bake for 20-25 minutes. The pandebono are ready when they are golden brown on the outside and have puffed up slightly. They should feel firm to the touch.

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