Pan Bon

El pan bon es un pan dulce moreno con frutas y pasas que no puede faltar en la gastronomía de Semana Santa en Panamá. Este pan bon existe en la provincia de Colón desde que llegaron los antillanos a la construcción del Canal de Panamá. En una interpretación libre, aunque lógica el nombre de este pan derivaría del término francés pain bonne, que significa pan bueno. El bon para Semana Santa significa que “el tiempo de paz y amor ha llegado” . A este pan se le coloca una cruz en el centro con la misma masa , lo que representa la cruz en la que Jesús fue crucificado .

Ingredientes

15 gramos de levadura para pan (fresca)
150 g de panela (tapa de dulce, rapadura) molida
4 tazas de harina
50 gramos de fruta seca
50 gramos de pasas
1 cucharada de vainilla
50 gramos de mantequilla
¼   cucharadita de nuez moscada
¼  cucharadita de Saril (semilla de Jamaica)
1 clara de huevo para pintar el pan antes de hornear
1 taza de agua para disolver la levadura
¼  taza de agua  para hacer miel de rapadura
1 pizca de azúcar

Preparación

Disolvemos la levadura en una taza de agua con una pizca de azúcar. Derretimos  la rapadura en  1/4 de taza de agua. Una vez derretida, se mezcla con la levadura y la harina. Mezclamos el resto de los ingredientes y los agregamos a la masa. Amasamos bien, añadiendo un poco más de harina si hiciese falta y la colocamos en un molde para pan engrasado. La dejamos reposar hasta que doble el volumen.

Se puede decorar la masa con formas en relieve elaboradas con la misma masa. Antes de hornear, la pintamos con la clara de huevo. Hornear a  180 ºC (360 ºF)  por 45 minutos o hasta que al insertar un palillo en el pan salga limpio.

Bon Bread

 

 

 Bon bread is a dark sweet bread with fruit and raisins that can not be miss during Easter in Panama. This bread exists in the Colon province since the arrival of West Indians for the construction of the Panama Canal. In a free interpretation, though very logic, the name of this bread derives from the french term pain bonne, which means good bread. The bon for Easter means that “time of peace and love has arrived.” In this bread a cross is placed in the center with the same mass, which represents the cross on which Jesus was crucified.

Ingredients

15 grams of bread yeast (fresh)
150 grams ground panela  (tapa de dulce, rapadura)
4 cups flour
50 grams of dried fruit
50 grams raisins
1 tablespoon vanilla
50 g butter
¼  teaspoon nutmeg
¼  teaspoon Saril (Jamaica seed)
1 egg white to paint the bread before baking
1 cup water to dissolve the yeast
¼ cup water to make honey with the panela
1 pinch of sugar

Preparation

Dissolve the yeast in a cup of water with a pinch of sugar. Melt the panela in ¼ cup water. Once melted, mixed with yeast and flour. Mix the remaining ingredients and add to the dough. Knead well, adding a bit more flour if it were necessary and place in a greased bread pan. We let it stand until it doubles in volume.

Dough can be decorated in relief with elaborate shapes with the same mass. Before baking, brush with egg white. Bake at 180 º C  (360 º F) for 45 minutes or until a toothpick inserted in the bread comes out clean.

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9 thoughts on “Pan Bon

  1. [...] Bon bread, sweet and dark, fill with fruits and raisins is a must during the Holy Week in Panamanian cuisine. This bread exists in Colon since the arrival of West Indians for the construction of the Panama Canal. The bon for Holy Week means that “the time of peace and love has arrived.” The bread has a cross in the center, which represents the cross on which Jesus was crucified. [...]

  2. [...] tenemos el pan bon, un pan dulce moreno con frutas y pasas que no puede faltar en la gastronomía de Semana Santa [...]

  3. Marco July 21, 2012 at 09:03 Reply

    interesante.. saludos!

  4. […] Pan Bon […]

  5. […] Number 9: Bon Bread […]

  6. […] Número 9: Pan Bon […]

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