August 21, 2013
Pan de bono is an interesting bread: the constituent grain is not wheat–it’s fermented yuca. Yuca flour is primarily startch, so a protein source is still needed. Pan de bono uses cheese and eggs to fill this role.
The are quite different fresh. At room temperature they are a touch dry and easily crumb, but when served fresh they are tender and the proteins visibly stretch when torn apart.
This particular pan de bono came from Café la Florida in Bogotá’s Centro.
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