59 Comments

    • It must be nice to be able to fill your time the way you want. I imagine a routine is important when you have lots of time. I haven’t done much bread, but these are so good. I cut down on the cheese in my recipe because the first batch I made seemed too cheesy, but these were just right. Always lovely to hear from you, Jovina.

  1. Yes please to the cheese bread. Stolen moments can transform a day. Football wise, I’m more leave it than take it, but keep passing the cheese rolls. Thanks very much.

  2. Oh I love days when I have a few moments to myself when I can sit down for a moment in a café and sip some coffee (and nibble on a home-made cookie) while watching people passing by. It’s the first time I hear of pan de bono, and it sounds delicious; like a Colombian version of Gougères, a fabulous cheese puff from Burgundy. But of course the actual recipe is quite different. I’d love to try them, but I doubt I can get my hands on masarepa here, so I’ll just dream about them instead. Unless I could use masa harina instead? I hope you are doing well!

    • So glad you can relate! The Gougères sound wonderful. I’m going to look them up. I love learning about French pastries. You can definitely use masa harina. I think they should come out well. I think you’d like these. I’ve gotten into a little bit of a Latin American phase these past few posts, which I guess was how I started. I hope you’re well too. And that you have vacation plans soon! I’m sneaking off to Florida for a long weekend. I cannot wait. They have tons of good Cuban food down there. Finally. FINALLY.

  3. Wow – why have I never had one of those? For a brief moment I thought they were like big cheese croquetas, but reading down and seeing tapioca I can imagine a more spongy bread like texture. Cheese goes with nearly everything so I’m sure they are delicious! Thanks for the inspiration 😉

    • They have a croqueta-like feel, MD, but they’re more bread and less cheese. I bet you could make a good croqueta with tapioca flour. These are delicious. I always love your comments, MD. Thanks.

      • Thanks Amanda. I was thinking about them for a while and wonder if they are like buñuelos, which are apparently made of cassava in some South American countries?

        • They are similar to savory buñuelos (not the dessert ones). Buñuelos are usually fried. These are unique because they’re more bready and baked. I first had them at my mother in law’s house. She’s from Colombia and introduced me to Colombian bakeries where they have almohabanas (a version of pan de bono with different cheese, milk and baking powder) and pan de yucca (where they add butter) and buñuelos (which seem to use corn starch as well as the ingredients here). They have a million varieties of breads like this that all seem sort of the same to me, but each is different in preparation and they all taste like heaven. I’d love to take you into a Colombian bakery so we can salivate over everything.

    • What a beautiful compliment. Thank you, Drunken Cyclist. I keep my new bike near my bed and stare at it all the time. I’m seriously dreaming of a bike tour, riding miles with good wine. Wine and coffee are my two favorite vices. They can transform my mood just as much as a stolen moment.

  4. Sounds like a wonderful way to start your day. Spending 40 minutes in traffic every morning trying to get my teenage son to school, then myself to the office certainly depletes the magical feeling of excitement. My mug of camomile tea is quite helpful in that commute I might add! However, I would trade with you and your morning detour in a heartbeat. This cheese bread must be fantastic. And I would love it because I prefer a savory bread over sweet with coffee. Can’t believe you went through three grinders. Holy smokes! And who would have thought to go to Bed Bath and Beyond for “world” food ingredients?! I can imagine your delight when you saw the tapioca flour. 🙂 Wonderful post Amanda…

    • Thanks so much for reading! I figure most people probably stop after the second paragraph. I try to be short, but I like reading into other people’s lives. That commute sounds rough. I used to have to take a bus to work and it was so early that I wasn’t hungry. I’d take hot water with me to warm up from the cold. I now realize how lucky I am to have the option to walk. But yes, mornings should feel sacred. Every day is a blessing and it’s so easy to lose site of that during a commute and errands.

      • I would never stop reading your posts after the second paragraph! I love reading your prose. 🙂 It certainly is easy to lose site of the goodness in crawling traffic. But, the calming tea helps! And I do look for the good in the situation. It’s great to spend time with the boy in the morning…

    • Thanks, Chaya. They taste like cheese, with a hint of corn and sweetness. It’s tough to describe! If they traveled well I’d send you a care package.

  5. Photography in the oven light always hits a homerun, it sort of delivers the anticipation a baker’s family feels as the smell of bread whiffs across the house. These should go splendidly with some chunky blueberry or strawberry jam.

    • Thanks so much. I’m so impatient, always looking in the oven to see how they’re doing. I just devour them plain, but they’d probably lend themselves to lots of great jams and butters.

  6. Your time out sounds perfect to me – there’s nothing more enjoyable for me than to sneak a little time off in the day to just breath and observe the world around me. I often sit in an alcove at lunch outside and just watch people go by, and funnily enough, a group of men play soccer on the adjacent field. To have a piece of this delicious bread would make my afternoon that much sweeter. Lovely post, Amanda, and 3 grinders! I tried grinding macadamia nuts in my coffee grinder (I don’t have a food processor) and it was a horrific mess. I stopped just in time to avoid breaking the motor.

    • Hilarious that we had the same grinder experience. Your time out sounds lovely too. I like watching people play soccer from afar. And I like people watching in general. I think you’d love these, Ngan.

  7. I love th wworld cup too – although very unimpressed with Span right now 🙁 Big Man is in bad mood! Love these buns and as I can get the ingredients will definitely be making them!

  8. What a weird place to find tapioca flour! These look incredible. Love the idea of your rainy coffee mornings too. Part of me thinks if I had somewhere like your Colombian cafe here I would get up early just to do the same thing!

    • Thanks so much. That means a lot. I sometimes feel like I’m neglecting my fiction, but this whole endeavor, cooking, writing, community building has become so important to me and so fulfilling that I rarely judge myself for that anymore. I never wanted to limit myself to just the law 🙂 The pan de bono is one of my exciting discoveries. Totally worth writing home about!

  9. OK. I shall follow your instructions, not burn out a coffee grinder or two, and make these little suckers. I’m pretty sure mine will have a little chunk of chorizo in the middle. I’m effing excited!!!

  10. Beautiful post Amanda. I love reading you and only wish I could live your life for a couple of days, or at least overlap. Thank you for slowing my day down just a little as I took time out to read a bit about your world this morning.

  11. What a lovely post! You’re such a good writer. And these breads are fascinating! I’ve never cooked with tapioca flour, but I need to in order to discover the resulting texture of these. Thank you so much!

  12. Those little moments I have to myself are so few and far between, but so wonderful when they do come around.

    Even if a few coffee grinders died in the process, these little rolls look like they turned out perfectly!

  13. Oh wow, these sound amazing. Bready and cheesy are two of my favorite qualities in food… 🙂

    I’ve never heard of Colombian cheese bread, but I love Brazilian cheese bread (and its chewy, mochi-like quality) — I guess the tapioca gives these a similar texture? (Sorry to hear about your burned out coffee grinder motors by the way! I didn’t even know it was possible to replace just the motor… I would have assumed I’d need to replace the whole coffee grinder!)

    • Yes, I think you’re right! The tapioca makes it mochi like. The Brazilian ones are almost exactly the same. I hadn’t thought of that as a way to describe them. I actually did just replace the whole grinder. The lower end ones are cheap. I’m glad you’ve had these!

  14. What an amazing recipe, Amanda! Never heard of ‘pan de bono’ before; it looks so delicious! I’m learning so much through this blogger adventure…
    I wish I could share one of those stolen moments watching people passing by with a great cup of coffee in my hands. And what about that improvised visit to the library! I’d kill to have that time before work to recreate myself in such joy!
    Viva Colombia! 😉

  15. dreamy 🙂 Your stories are always fun to read and I love the photos–especially of the rolls in the oven. Totally magical.

  16. Nearly sure it was one of your posts that prompted me into either buying cassava, or at least knowing what to do with it – I never did use it! By the time I read about it online I was too wimpy to cook it. Looked great with my wooden chopping boards. So I don’t hold out much luck in making these. Unless! Does the International store carry manioc flour? Will have to have a nosy. In the meantime, I’m still slurping – if it’s first thing, don’t ask – on café con leche. Normally it’s strong, black and slightly sweetened by this time. It’s been so cold!

    • Aw. Yes I use a lot of cassava here so it was probably my post. Glad to know you love a little cafe con leche too. Yuccas are really rustic looking. They’re beautiful for quite an ugly veggie.

    • So cool, Raymund. I’ve noticed that a lot of your recipes are so similar to the colombian ones I make. I guess both were spanish colonies at some point so. .

Leave a Reply