Colombian Cheese Bread (Pan de Bono)
Pan de bono Say it: pahn deh BOH-noh
Pan de bono is a small, golden cheese bread that is a beloved breakfast and snack all over Colombia, especially in the Valle del Cauca region. Made from cassava starch, corn meal, and salty queso costeño, the rolls puff in the oven into a crisp outside and a soft, chewy center. They are naturally gluten-free and are traditionally enjoyed warm with hot chocolate or coffee.
Colombian Cheese Bread (Pan de Bono)
Pan de bono
Pronounced pahn deh BOH-noh
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Easy
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Method
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the cassava starch, masarepa, sugar, and salt until well combined.
Add the crumbled queso costeño and toss with your fingers until the cheese is evenly coated in the dry ingredients.
Make a well in the center and pour in the beaten egg and 1/4 cup plus 2 tablespoons (90 ml) of milk. Mix with your hands or a wooden spoon until a dough forms. If the dough is too dry and crumbly, add more milk 1 tablespoon at a time; if it is very sticky, dust lightly with cassava starch. The dough should be smooth, soft, and only slightly tacky.
Let the dough rest for 5 minutes so the starches hydrate.
Divide the dough into 8 equal pieces and roll each into a smooth ball. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20 to 25 minutes, until the rolls are puffed and golden brown on top and feel firm but springy to the touch.
Let the pan de bono cool on the baking sheet for 5 minutes, then serve warm.
Regional variant: Pan de queso (pandequeso)
Omit the precooked cornmeal and use 2 1/2 cups (300 g) cassava starch total. Use fresh white cheese such as queso fresco or mozzarella instead of queso costeño, and reduce the milk by about 1 tablespoon so the dough is barely sticky. Shape into slightly smaller rounds and bake as above.
Cook's notes
- Queso costeño is quite salty, so if substituting feta, start with a pinch of salt and taste the dough before adding the full amount.
- Do not overbake; the center should stay slightly chewy, while the outside turns golden.
- If sour cassava starch is unavailable, regular cassava starch or tapioca starch works, though the flavor will be a little milder.
Serve with
Serve warm with hot chocolate, coffee, or aguapanela.
Make ahead and storage
Best eaten warm the day they are made; leftovers can be kept in an airtight container for 1 day and reheated in a 350°F (175°C) oven for 5 minutes.
