Pan de bono is the Colombian cheese bread, savory in flavor and chewy in texture. It’s offered as a breakfast item, snack, or sometimes even dessert in most of Colombia. The delight has its huge fans in Colombian bakeries and cafes where it’s usually consumed with a warm cup of coffee or hot chocolate. Pan de bono is a simple mixture of yuca flour, cheese, eggs, and milk, and is gluten-free, thus ideal for any gluten-free option seeker.

Whether you already know Colombian breads or have looked simply to increase your inventory of baked goods, Pan de bono is a recipe that can easily be prepared at home with minimal effort. In this section, we shall delve into the ingredients, step-by-step procedures, and some tips regarding this traditional Colombian bread.

1. Origins and Cultural Significance of Pan de Bono
One of the staples in Colombian cuisine is the pan de bono, an origin which can be traced to the Valle del Cauca region in south western Colombia. In fact, there is some disagreement over the origin of the term “pan de bono,” although one account credits it as a variant of the phrase “pan del bono” or “good bread.” According to other versions, it was brought to Colombia by an Italian baker by the name of Bono. No matter which region it is coming from, Pan de bono is very much loved throughout Colombia and is highly representative of comfort and home.

Pan de bono often gets digested right from the oven. With a combination of ingredients, this bread has that signature flavor and texture making it remarkable in every recipe. It is during family reunions, holidays, and festivals that pan de bono will be at its peak. Really, in the kitchen of the Colombians, simple ingredients and solid flavors dominate the thought.
Pan de bono requires only a few ingredients-most of which are easily found. Here’s what you will be needing:

Ingredients
2 cups yuca flour also known as cassava or tapioca starch
1 ½ cups queso fresco or queso blanco, crumbled You may substitute with feta or mozzarella for the other flavor profile
1 cup cornstarch
1 big egg
½ cup milk adjust on amount
1 teaspoon baking powder
1 tsp sugar (optional, just a hint of sweetness)
1 pinch of salt
Note: Queso fresco and yuca flour are an integral part of making Pan de bono. One should find them in Latin American or specialty grocery stores. In case queso fresco is not there, other cheeses can be used, and tapicoa flour may be used in place of yuca.
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Homemade Pan de Bono Recipe Step-by-Step
Follow these steps to make warm fresh-baked Pan de bono at home:.

Step 1: Preheat Oven
Preheat oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

Step 2: Mix Dry Ingredients
In a large mixing bowl, mix together the yuca flour, cornstarch, baking powder, sugar, and salt. Stir dry ingredients until they mix well.

Step 3: Add the Cheese
Add in all the crumbled cheese and mix into the dry ingredients. You can also do this with your fingers or a spoon, breaking up large lumps and spreading it throughout evenly distributed. This is the cheese that is going to make Pan de bono so distinct and special from other breads in its texture and flavor, so be sure to get it incorporated well.

Step 4: Add the Wet Ingredients
Add in the egg and begin to knead it slowly. Gradually add the milk in small amounts little by little while continuously mixing the paste until it appears to be dough. The dough is to be soft, pliable, little sticky yet easy to handle. If it gets too dry, add a bit more of milk; if too wet, add a little of yuca flour.
Step 5: Dough Kneading
Knead the dough on a lightly floured surface for a minute or two. It has to be done to ensure that all the ingredients are well mixed together. At this stage, the dough should be smooth and easy to work with.

Step 6: Shape the Dough
Take small balls of approximately the size of a golf ball, roll between your palms until they turn smooth and put each ball onto the prepared baking sheet without much space in between. You can also shape the dough into small ovals if you want it to have a more traditional look.

Step 7: Bake the Pan de Bono
Put the baking sheet into a preheated oven. Bake them for 15-20 minutes or until they will puff up and develop a golden crust. They should be firm on the outside and soft and chewy inside. Just keep an eye on them, as they dry out rapidly.

Step 8: Cool and Serve
Take the Pan de bono out of the oven and let them cool slightly on a wire rack. They are best consumed fresh from the oven or reheated in the oven. Pan de bono is an excellent accompaniment with coffee, tea, or hot chocolate.

4. Tips for the Pan de Bono
To ensure your Pan de bono turns out yummy every time you prepare it, just remember these guidelines:

Cheese Selection: In the regular procedure, quesito fresco or queso blanco must be used with Pan de bono, though you could use mozzarella for a less pungent flavor. Feta can be added to provide a sourish aftertaste, though it has to be used sparingly when you want to stick to traditional flavor.
Don’t overbake. Pan de bono is golden brown on the outside, but it’s soft and chewy on the inside. Do keep an eye on these because they bake really fast and can become too hard if you overbake them.
Play with Flavour: The original recipe is savory, but you can make it a little sweet by adding sugar or sprinkling cinnamon in the dough.
It’s actually gluten-free in nature since yuca flour and cornstarch are what this bread bases itself on. Pan de bono is very ideal for people who are sensitive to gluten.
5. Surprising Twists of the Classic Recipe
The classic recipe of Pan de bono is already amazing just the way it is, but you could also try combining different ingredients and flavors to be able to leave your mark on it:

Add Herbs: Add fresh herbs like rosemary, thyme, or parsley in the dough for a savory herb flavor.
Stuff Pan de Bono: Make a filling of cheese or ham and place it on the center of each round of dough for the stuffed version. This makes an even more satiating and flavorful snack.
Sweet Pan de Bono: For a dessert-like version add a few tablespoons of sugar to the dough and serve the baked rolls dusted with powdered sugar or drizzled with caramel sauce.
6. Storage and Reheating of Pan de Bono
The real enjoyment of this pan de bono is when it’s enjoyed in an oven-fresh state, since the texture and flavor are at their best when warm. If you’re lucky enough to be left with leftovers, store them in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 300°F (150°C) for a few minutes to restore their warmth and slight crispiness.

For longer storage, freeze the unbaked dough balls and bake directly from the freezer. Just add a few minutes to the baking time.

Conclusion
Pan de bono is one of those Colombian treats that people love for their unique flavor and satisfying chewiness. This simple ingredient bread consisting of yuca flour, cheese, and eggs is a testament to the beauty of the traditional Colombian cuisine and comfort it brings. Prepared easily and an even bigger delight to indulge in, Pan de bono is the perfect snack or breakfast for anyone looking to taste Colombia in the comfort of their kitchen. This recipe lets you bring home the authentic taste of Pan de bono and to share with others, a part of Colombian culture. Grab some yuca flour, roll up your sleeves, and bake a batch of these irresistibly cheesy breads. You won’t be disappointed!