Pantosta, pronounced pan-toss-ta, is toasted bread. Traditional pantosta on Guam look like a misshapen bagel or a twist doughnut. However, I found it very messy to break the round pantosta in half so it could fit in my cup. Hence, I followed my mother-in-law's trick of shaping pantosta into logs.
The key to a good pantosta is drying it properly. If it is not toasted all the way through, it gets stale quickly. The pantosta recipe in Remember Guam yields a very crunchy and hard treat. Make sure your coffee is very hot.
I am pretty sure you can use your favorite yeasted-sweet bread recipe to make pantosta, just follow the baking and drying process indicated in my recipe and my video.
Soon I will make my Chamorro sweet bread recipe and roll some into logs to make pantosta. I'll let you know how it turns out. The Chamorro sweet bread is delish, so I am sure I will have yummy pantosta for this cold season.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, coconut oil, and avocado oil.
