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Pan Bon

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  • Prep 20 min
  • Total 5 hr 0 min
  • Ingredients 19
  • Servings 3
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I discovered this dark, sweet bread with candied fruit and raisins last year when my husband and I had a layover at the airport in Panama. I really liked it, and asked the clerk at the coffee shop if she knew the name of the bread they had served with cream cheese and coffee. She told me the name of it. When I got back, I looked for more information online and found that it’s the traditional bread of Panamanian cuisine, and even though it is consumed all year long, it is most consumed during Holy Week. Making homemade bread is very exciting. This bread is delicious for breakfast or even as a snack. It goes great with coffee or any type of tea. Slice it and try it with any creamy cheese or your favorite jam. I guarantee you will enjoy a delicious treat!
Jeannette Quiñones Cantore
Updated Sep 11, 2015
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Ingredients

  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1/4 cup whole milk
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon ground cloves
  • 1 stick (4 oz) butter, diced
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup molasses
  • 1 cup raisins
  • 1/2 cup dried fruit
  • 1 cup candied fruit
  • Oil spray

To paint the dough:

  • 1 egg white
  • 1 tablespoon molasses

Directions

  •  
    1
    Dilute yeast in milk with a tablespoon of sugar, and let it foam up for 15 to 20 minutes.
  •  
    2
    Meantime, combine flour, rest of the sugar, salt and spices in a separate bowl; mix well. Set aside until yeast is ready.
  •  
    3
    Combine dry mixture and yeast mixture, along with butter, egg, vanilla and molasses in mixer machine’s bowl and mix, using the mixing paddle.
  •  
    4
    Once everything has been combined, stir in raisins, dried fruit and candied fruit.
  •  
    5
    Change kneading paddle to dough hook and knead for 3 minutes.
  •  
    6
    Remove dough from bowl and transfer to a container lightly sprayed with oil. Cover it and let the dough rise until doubles in size, for about 2 hours.
  •  
    7
    Preheat oven to 350°F after the hour on next step.
  •  
    8
    Deflate dough by pressing your fist into it. Divide the dough into three parts and shape them into balls. Arrange breads in a greased rectangular mold, cover them and let it rise again, for about 1 hour 30 minutes.
  •  
    9
    Bake for 35 minutes.
  •  
    10
    Beat egg white with a tablespoon of molasses; paint (brush) the surface of breads. Sprinkle with sugar (if desired) and bake for another 15 minutes.

Expert Tips

  • tip 1
    To keep it fresh longer, store it in a plastic bag and keep it in a fresh place.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I discovered this dark, sweet bread with candied fruit and raisins last year when my husband and I had a layover at the airport in Panama. I really liked it, and asked the clerk at the coffee shop if she knew the name of the bread they had served with cream cheese and coffee. She told me the name of it. When I got back, I looked for more information online and found that it’s the traditional bread of Panamanian cuisine, and even though it is consumed all year long, it is most consumed during Holy Week. Making homemade bread is very exciting. This bread is delicious for breakfast or even as a snack. It goes great with coffee or any type of tea. Slice it and try it with any creamy cheese or your favorite jam. I guarantee you will enjoy a delicious treat!
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