Pan de Yuca is always a tasty treat and my family loves this bread. It’s also super easy to make. I called it Peruvian, but there is a variation in every country in South America. It is called Chipas in Argentina and Paraguay, Pan de Queso in Columbia, and Cuñape in Bolivia. You get the idea!
In Peru, Pan de Yuca is served with yogurt (which is delicious), but it is good with a spicy jam as well, but by itself, fresh out of the oven, it is amazing.
I won’t call this bread healthy, but it is a gluten free bread. Pan de Yuca is best when it is freshly baked, but one option is to freeze the dough and just take out as many as you want to bake when you are ready for a delicious treat.
One note: It may seem like there is a LOT of cheese, and you can feel free to adjust up and down, but I like the ratio as stated in the recipe.