Teresa's Recipes
Pan Bon
Pan Bon is a beloved traditional bread from Panama, renowned for its rich, sweet flavor and delightful texture. This savory-sweet loaf is studded with plump raisins and crunchy mixed nuts, encapsulating the essence of Panamanian culture. Ideal for breakfast, as a snack, or even as a dessert, each slice of Pan Bon transports you to the vibrant streets of Panama. Enjoy it warm with a spread of butter, or toasted for a delightful crunch!
Ingredients
- 4 cups All-purpose flour
- 1/4 cup Sugar
- 1 teaspoon Salt
- 2 teaspoons Active dry yeast
- 1 cup Warm milk
- 1/4 cup, softened Unsalted butter
- 2, large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Raisins
- 1 cup, chopped (such as walnuts, almonds, or pecans) Mixed nuts
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 200
- Fat: 6g
- Carbs: 32g
- Protein: 5g
- Sodium: 150mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Whisk together to ensure even distribution.
- In a separate small bowl, dissolve the active dry yeast in warm milk (about 110°F or 43°C) and let it sit for 5-10 minutes until it becomes frothy.
- Add the yeast mixture, softened butter, eggs, and vanilla extract to the flour mixture. Mix until a dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Place the kneaded dough into a greased bowl, cover it with a clean cloth, and let it rise in a warm, draft-free area for about 1 hour, or until it doubles in size.
- Once risen, punch down the dough gently to release air pockets. Knead in the raisins and mixed nuts until evenly distributed.
- Shape the dough into a loaf and place it in a greased loaf pan. Cover it again and let it rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the bread for approximately 45 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- After baking, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.