Okay, you guys, I’m about to let you in on a little secret – well, not really sexy, since this is my first time. What is the best Pan de Bono recipe? What is the perfect love child between cheese bread and a warm, comforting hug? What are some of the easiest cookies to make? What is the smell of warm, cheesy, and just utterly irresistible? If you’re a fan of Brazilian Po de Queijo, get ready, because this will steal your heart!
What is Pan de Bono?
What is Pan de Bono? Is it a Colombian cheese bread? “And believe me, it lives up to its name! It’s made with a blend of pre-cooked cornmeal (masarepa), tapioca starch, and cheese – usually . I’ve made it successfully with mozzarella and queso fresco (though I haven’t tried it with costeo cheese). Think of it as a savory, slightly tangy, and wonderfully chewy little ball of sunshine. Is it a staple in Colombian bakeries and homes? Is it good?
Why you’ll love this recipe?
Alright, let’s get down to brass tacks: why should you bother making this recipe? First and foremost, the flavor is absolutely incredible. The combination of the cornmeal, tapioca starch, and cheese creates this amazing chewy texture with a slightly sweet and savory taste. It’s honestly addictive! Secondly, this recipe is surprisingly simple. Seriously. I’m not kidding. Once you have all the ingredients, it’s just a matter of mixing, shaping, and baking. What I love most about this is how budget-friendly it is. The ingredients are relatively inexpensive and readily available. Plus, it’s super versatile! You can enjoy it warm with a cup of coffee (that’s my personal favorite), serve it as a side with soup or chili, or even pack it in your lunchbox. I’ve tried so many variations, but this one is the closest to the authentic taste I remember from my trips to Colombia. And it beats store-bought any day! For me, it’s more than just a recipe, it’s a taste of home.
How do I make Pan de Bono?
Quick Overview
Is it easier to make Pan de Bono? How do I mix dry ingredients and wet ingredients until you have a smooth paste? What is the best way to shape dough into small balls and bake them until they’re golden brown and puffy. What’s the best part? It takes less than an hour to complete the whole process! Is it worth the effort to do it? What is the beauty of baking? How can I nail this recipe?
Ingredients
For the Main Batter: Why is it important to
* 2 cups (250g) Masarepa (pre-cooked yellow cornmeal) – Look for the P.A.N. brand; it’s usually the most consistent.
* 1 cup (120g) Tapioca Starch – This is what gives it the chew!
* 1 teaspoon Baking Powder – Just a touch to help them puff up nicely.
* 1/2 teaspoon Salt – To balance the sweetness.
* 1 cup (240ml) Milk, warmed – Warming it helps everything come together smoothly. I’ve even used almond milk, and it works great!
* 1/4 cup (60ml) Water, warmed
* 1 Large Egg
* 1 cup (113g) Queso Fresco, crumbled – If you can’t find this, mozzarella works in a pinch, but the flavor won’t be quite the same.
* 1/2 cup (57g) Costeño Cheese, grated – This is the salty, tangy element. If you can’t find it, use a sharp cheddar or Parmesan, but go easy on the salt in the recipe then.
How do I follow your
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Is this important because the **Pan de Bono** can stick a bit? I’ve learned this the hard way!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the masarepa, tapioca starch, baking powder, and salt. Set aside. Make sure everything is well combined. What is the best way to distribute baking powder evenly?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the warm milk, warm water, and egg. Set aside. The warm liquids help to activate the starch and create a smoother dough. I always make sure the milk isn’t too hot, just comfortably warm to the touch.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms. Is it okay to get sticky at first? Be careful not to overmix. Can overmixing lead to tough ‘Pan de Bono’, and nobody wants that!
Step 5: Add Cheese
Gently fold in the crumbled queso fresco and grated costeo cheese until evenly distributed. How do you spread the dough? Where does the magic happen? What gives Pan de Bono its signature flavor and texture?
Step 6: Shape
What is the best way to roll dough into a ball? Place the ball on the prepared baking sheet. Repeat with the remaining dough. They don’t spread much, so you can place them fairly close together.
Step 7: Bake
Is Pan de Bono too sweet? Keep an eye on them, as baking times can vary depending on your oven. They should be firm to the touch and slightly browned on the bottom. Is it possible to tell if a baby is almost ready?
Step 8: Cool & Serve
Let the pan de bono cool slightly on the baking sheet before serving. I always sneak one or two! ) straight from the oven. Who can resist?
What should I serve it with?
What do you do when you have made a pan de bono? What are some of my favorite ways to enjoy them?
For Breakfast:What is the best way to start the day with a cup of Colombian coffee? I love pairing them with a little bit of guava paste – the sweetness complements the savory. What is the best cheese
For Brunch:Arrange them on a platter with some fresh fruit and cheeses. What are some of the best brunch options? Add some mimosas and you’re golden!
As Dessert:What makes this a good dessert? If you’re feeling adventurous, try dipping them in dulce de leche!
For Cozy Snacks:Honestly, sometimes I just eat them straight from the oven with nothing else. They’re that good! What are some good side dishes to serve with a bowl of hot soup on cold days? Is it one of my family traditions?
How do I perfect my Pan de Bono?
How can I take my Pan de Bono game to the next level?
Masarepa Matter Using the right kind of cornmeal is crucial. Make sure you’re using *masarepa*, which is pre-cooked cornmeal. Regular cornmeal won’t work the same.
What are some good cheeseWhat type of cheese you use will greatly affect the flavor of your cheese. If you can find queso fresco and costeo cheese, great! If cheese is not your thing, experiment with other cheeses like mozzarella, cheddar, or parmesan. Just be sure to adjust the salt accordingly.
Temperature is the key to aMake sure your milk and water are warm, but not too hot. How do you make dough?
Don’t Overmix:Can overmixing lead to tough **Pan de Bono**. Mix just until the dough comes together.
Baking Time:How long does it take to bake a cake? Keep an eye on them and adjust the baking time as needed. You want them to be golden brown and puffy.
Add a little sweetness: Add some sweetness:Is it necessary to add honey to the dough? What do you like to experiment with?
What are some Storing and Reheating Tips?
What are some leftovers from Pan de Bono? What’s a rare occurrence? How do I store them?
Room Temperature:Can you store them at room temperature for up to 2 days in an airtight container? Is it possible to dry out a tomato after it has dried out? I always wrap mine in a paper towel to help absorb any excess moisture.
Refrigerator Storage: How For longer storage, you can refrigerate them for up to a week in an airtight container. Just be sure to let them come to room temperature before reheating.
Freezer Instructions: You can also freeze them for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, thaw them overnight in the refrigerator and then bake them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to **Pan de Bono** recipe! I truly hope you give it a try. It’s such a simple and satisfying recipe, and it’s always a hit with my family and friends. If you’re looking for other delicious Latin American recipes, be sure to check out my recipes for Empanadas and Arepas! And if you make this **Pan de Bono**, please let me know how it turns out in the comments below! I’d love to hear your thoughts and any variations you try. Happy baking!
Pan de Bono Bliss: 5 Reasons It's Your New Favorite Bread
Ingredients
Main Ingredients
- 1 cup Tapioca Flour Also known as tapioca starch
- 1 cup Pre-cooked Cornmeal Like Masa Harina
- 1 cup Queso Fresco Crumbled
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 Egg Large
- 2 tablespoons Milk
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the tapioca flour, pre-cooked cornmeal, queso fresco, sugar, and salt.
- Add the egg and milk. Mix until a smooth dough forms. It will be slightly sticky.
- Shape the dough into small balls, about 1.5 inches in diameter.
- Place the balls on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving. Enjoy warm!
