This soft, delicious and cheese-filled bread is the symbol of the gastronomy of the department of Valle del Cauca, at the southwest of Colombia and now is directly brought to you in New Zealand so you can make your own pandebonos.
 
According to the tradition, the pandebono owes its name to an Italian baker who lived in Cali who went out to sell his rolls in the street shouting "pan del bono" (good bread), for its Italian pronunciation, which determined that people finished popularly knowing the product as "pandebono".
 
It is also called like a miss-pronounced “bonus bread” (pan-de-bono).
 
Ingredients: Cassava Starch, corn flour, corn starch, powdered sugar and milk powder.
Contains milk
 
RECIPE:
 
For 15 Cassava Bread (Pandebonos)
 
10.57 Oz (300gr) of mix ready to prepare
10.57 Oz (300gr) of milled white cheese
1 Oz (1 tablespoon) of margarine
250 ml of milk
 
Preparation:
Before mixing the ingredients, grind the cheese in a food processor until obtaining a fine consistency. If you use a non-salted cheese, and salt taste.
To the content of Cassava, Bread Mixture add the same quantity of Ground cheese and one tablespoon of the previously melted margarine.
Then add milk (approximately two cups) until forming a soft dough
 
To Bake:
Preheat oven at 480 ºF.
Mould from the Cassava Bread and place them a greased cooking sheet. Put them in the oven and let them cook for 12 – 15 minutes until they turn brown
This way you will obtain the most delicious Cassava Bread ideal for Breakfast, snacks and special reunions