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Pandebono, Colombia’s cherished cheese bread, is a snack that perfectly balances simplicity and satisfaction. Whether enjoyed with a steaming cup of coffee or as a quick bite on the go, this golden, round bread offers a taste of Colombian tradition in every bite.
Known for its light, chewy texture and signature cheesy flavour, Pandebono is a staple in bakeries and households across the country. Its humble origins and versatility make it a timeless favourite, representing the heart and soul of Colombian culinary heritage.
What Is Pandebono?
Pandebono is a small, round bread made from a combination of cheese, yuca flour (cassava starch), and cornmeal. It’s beloved for its soft interior, crisp outer shell, and distinctly cheesy aroma. While it may look like a simple bread roll, Pandebono is much more than a snack, it’s a cultural icon that captures the essence of Colombian comfort food.
Traditionally served warm, Pandebono is at its best when freshly baked. Its light texture and cheesy flavour make it equally suitable for breakfast, a midday treat, or even an accompaniment to soups or stews.
In Colombia, it’s common to pair Pandebono with hot chocolate or coffee, creating a perfect balance of savoury and sweet that feels both indulgent and wholesome.
Ingredients and Taste
The key to Pandebono’s irresistible appeal lies in its simple yet flavourful ingredients. The dough is made with yuca flour, which gives the bread its light and slightly elastic texture, and is combined with finely grated cheese, usually a salty variety like costeño or queso fresco. Cornmeal adds a touch of sweetness and depth, while eggs and milk bring the dough together into a smooth consistency.
When baked, the Pandebono develops a golden crust that yields to a soft, airy interior. The flavour is a harmonious blend of salty, cheesy richness and subtle sweetness, making each bite a delightful experience. The aroma of warm cheese and toasted starch wafting from the oven is enough to make anyone crave a fresh batch.
Some variations of Pandebono include a touch of sugar or a hint of butter for added richness, but the traditional recipe keeps things simple, allowing the natural flavours of the ingredients to shine. Its taste is comforting and universally appealing, yet distinctly Colombian.
A Taste of History
The origins of Pandebono are deeply rooted in Colombia’s Valle del Cauca region, where it is believed to have been created by blending local ingredients with culinary influences brought by European settlers.
The name “Pandebono” is thought to derive from “pan de bono,” or “bread of bono,” though the exact meaning of “bono” remains a topic of debate. Some suggest it refers to a type of cheese originally used in the recipe, while others link it to the region’s history of trade and resource exchange.
What’s clear is that Pandebono quickly became a household favourite, cherished for its ease of preparation and satisfying taste. Over time, its popularity spread across Colombia, and today, it’s a ubiquitous part of the country’s food culture.
Whether bought fresh from a street vendor, baked at home, or enjoyed in a cosy bakery, Pandebono remains a delicious reminder of Colombia’s rich culinary traditions.
Pandebono (Colombian Cheese Bread) Recipe
Serves: 4 people
Ingredients:
For the dough:
- 1 cup cassava flour (yuca starch or tapioca starch)
- 1 cup grated queso fresco (or a mix of feta and mozzarella for authenticity)
- 1/4 cup corn starch
- 1 tsp baking powder
- 1/4 cup sugar (optional, for slightly sweet bread)
- 1/4 cup milk (adjust as needed)
- 1 large egg
Directions
To begin, preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking. In a large mixing bowl, combine the cassava flour, corn starch, baking powder, and sugar. Whisk these dry ingredients together to ensure even distribution of leavening and sweetness.
Add the grated queso fresco to the bowl with the dry ingredients. Mix gently with your hands, ensuring the cheese is evenly coated with the flour mixture. This step helps prevent clumping and ensures the cheese is well integrated into the dough.
In a separate bowl, lightly whisk the egg with the milk. Gradually pour this liquid mixture into the dry ingredients while kneading with your hands. Aim for a smooth, cohesive dough. Add small splashes of milk if the dough feels dry or crumbly. The texture should be soft but not sticky.
Lightly flour a clean surface with cassava flour. Transfer the dough to the floured surface and knead it gently for 2-3 minutes to ensure all ingredients are evenly combined. Avoid over kneading to preserve the dough’s light texture.
Divide the dough into equal portions, approximately the size of a golf ball. Roll each portion into a smooth ball using your hands. Place them on the prepared baking tray, leaving about 2 cm (1 inch) of space between each ball to allow for slight expansion during baking.
Optional: For a glossy finish, lightly brush the tops of the dough balls with a mixture of beaten egg and milk. This step enhances the visual appeal but is not traditional for all variations of pandebono.
Bake in the preheated oven for 15–18 minutes, or until the pandebono are golden brown and slightly puffed. Check for doneness by tapping the bottom of one, it should sound hollow. Avoid overbaking, as this can dry out the bread.
Serve the pandebono warm with a side of hot chocolate or café con leche for an authentic Colombian experience. Arrange them on a platter, and consider garnishing with a small bowl of softened butter or guava jam for added flavour. Enjoy them fresh, as they are best eaten on the day they are made.
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