25+ Irresistible Traditional Peruvian Bread Recipes to Bake at Home

Peru is a country rich in cultural heritage and culinary diversity, and its traditional breads are a testament to this vibrant history.

From the ancient practices of indigenous peoples to the influences of Spanish colonization, Peruvian bread recipes reflect a unique blend of flavors, ingredients, and techniques.

In this article, we will explore over 25 traditional Peruvian bread recipes, each with its own story and significance.

Whether you’re a seasoned baker or a curious beginner, these recipes will introduce you to the delicious world of Peruvian bread-making, where every loaf is infused with tradition and love.

Get ready to embark on a culinary journey that will bring the warmth of Peru into your kitchen!

25+ Irresistible Traditional Peruvian Bread Recipes to Bake at Home

Exploring the world of traditional Peruvian bread is not just about baking; it’s about embracing the culture, history, and community that these recipes represent.

Each bread, from the hearty Pan de Choclo to the delightful Turrón de Doña Pepa, carries with it the essence of Peruvian life and traditions.

By trying your hand at these recipes, you’re not only creating delicious food but also connecting with the rich tapestry of Peruvian heritage.

So gather your ingredients, invite your friends and family to join you in the kitchen, and celebrate the art of bread-making.

We hope you find joy in these 25+ traditional Peruvian bread recipes and that they inspire you to discover more about this beautiful country’s culinary offerings!

Chicama Bread (Pan Chicama)

Chicama bread, named after the coastal town of Chicama, is a delightful sweet bread known for its soft texture and aromatic flavor. This bread is typically enjoyed during celebrations or as a comforting snack with tea or coffee.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Instructions:

1. In a mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large bowl, mix the flour, remaining sugar, and salt. Make a well in the center and add the eggs, softened butter, vanilla extract, and lemon zest.
3. Pour the yeast mixture into the well and mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat the oven to 350°F (175°C).
7. Punch down the risen dough and shape it into a loaf or divide it into smaller rolls. Place them on a greased baking sheet.
8. Let the dough rise again for about 30 minutes.
9. Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped on the bottom.
10. Remove from the oven and let it cool on a wire rack before slicing.

Chicama bread’s sweet aroma fills the kitchen as it bakes, creating a warm and inviting atmosphere. This bread pairs wonderfully with a spread of butter or marmalade and makes a great addition to breakfast or brunch.

Pan de Yuca

Pan de Yuca is a gluten-free cheese bread made from yuca (cassava) flour and cheese, resulting in a chewy texture and a rich, savory flavor. This bread is popular as a snack or appetizer in many Peruvian households and is a great option for those who are gluten intolerant.

Ingredients:

• 2 cups yuca flour
• 1 cup shredded cheese (queso fresco or mozzarella)
• 1/2 cup warm milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet.
2. In a mixing bowl, combine the yuca flour, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted butter, and warm milk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Stir in the shredded cheese until evenly distributed.
6. Shape the dough into small balls (about the size of a golf ball) and place them on the prepared baking sheet.
7. Bake for 20-25 minutes, or until the tops are lightly golden and the bread has risen.
8. Allow to cool slightly before serving.

Pan de Yuca is best enjoyed warm, straight from the oven, with its cheesy interior and crispy exterior. It’s perfect for dipping in sauces or enjoying alongside a bowl of soup, making it a versatile treat for any meal.

Pan Sourdough (Pan Sourdough Peruano)

Pan Sourdough, or Peruvian sourdough bread, is known for its tangy flavor and chewy crust. This bread is traditionally made using a sourdough starter, giving it a unique depth of flavor that pairs well with various toppings and spreads.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sourdough starter (active)
• 1 cup warm water
• 1 tablespoon salt
• 1 tablespoon sugar

Instructions:

1. In a large bowl, combine the flour, salt, and sugar.
2. In another bowl, mix the warm water and sourdough starter until well blended.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a rough dough forms.
4. Knead the dough on a floured surface for about 10-15 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise for about 4-6 hours, or until it has doubled in size.
6. Preheat the oven to 450°F (230°C) and place a baking stone or an inverted baking sheet inside to heat.
7. Gently punch down the dough and shape it into a round loaf. Place it on parchment paper and let it rest for 30 minutes.
8. Transfer the dough onto the hot baking stone and score the top with a sharp knife to allow for expansion.
9. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
10. Let the bread cool completely on a wire rack before slicing.

This Pan Sourdough offers a delightful crunch on the outside with a soft, tangy interior. It is ideal for sandwiches or served alongside soups and stews, enhancing any meal with its hearty flavor and rustic charm.

These traditional Peruvian breads not only highlight the diverse ingredients and culinary techniques of Peru but also bring families and friends together around the table. Enjoy making and sharing these recipes, celebrating the warmth and richness of Peruvian culture!

Pan de Choclo (Corn Bread)

Pan de Choclo is a traditional Peruvian cornbread that features the natural sweetness of fresh corn. This bread is often served with meals or enjoyed as a snack and is a staple in many Peruvian households.

Ingredients:

• 2 cups fresh corn kernels (or frozen corn, thawed)
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish or loaf pan.
2. In a blender or food processor, puree the corn kernels until smooth.
3. In a large mixing bowl, combine the corn puree, melted butter, eggs, milk, and sugar. Mix well.
4. In another bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let cool slightly before slicing and serving.

Pan de Choclo is delightful when served warm, with its slightly sweet and moist texture. It pairs beautifully with savory dishes or can be enjoyed on its own as a comforting snack.

Pan de Camote (Sweet Potato Bread)

Pan de Camote is a unique Peruvian bread made with sweet potatoes, giving it a beautiful color and natural sweetness. This bread is not only delicious but also packed with nutrients, making it a wonderful addition to any meal.

Ingredients:

• 1 cup cooked and mashed sweet potatoes
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup warm milk
• 2 teaspoons instant yeast
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)

Instructions:

1. In a mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large bowl, mix the flour, remaining sugar, baking powder, salt, and cinnamon (if using).
3. In a separate bowl, combine the mashed sweet potatoes, eggs, and softened butter. Mix until smooth.
4. Add the yeast mixture to the sweet potato mixture and combine well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
8. Preheat the oven to 350°F (175°C).
9. Punch down the risen dough and shape it into a loaf or rolls. Place them on a greased baking sheet.
10. Let the dough rise again for about 30 minutes.
11. Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped on the bottom.
12. Allow it to cool on a wire rack before slicing.

Pan de Camote is wonderfully moist and slightly sweet, making it an excellent choice for breakfast or as a side dish. Its vibrant color and flavor are sure to impress family and friends at any gathering.

Tanta Wawa (Bread Dolls)

Tanta Wawa, or bread dolls, are traditional Peruvian breads often shaped like babies and are commonly made during the All Saints’ Day celebration. These sweet breads symbolize abundance and are usually adorned with colorful decorations.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup warm milk
• 2 teaspoons instant yeast
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• Colored icing or sprinkles (for decoration)

Instructions:

1. In a bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large bowl, combine the flour, remaining sugar, salt, and cinnamon (if using).
3. In a separate bowl, mix the eggs, softened butter, and vanilla extract.
4. Add the yeast mixture and egg mixture to the dry ingredients, mixing until a soft dough forms.
5. Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat the oven to 350°F (175°C) and grease a baking sheet.
8. Punch down the risen dough and divide it into small pieces (about the size of a fist). Shape each piece into a doll form, with a round head and body.
9. Place the dolls on the prepared baking sheet and let them rise for another 30 minutes.
10. Bake for 20-25 minutes, or until golden brown.
11. Allow to cool before decorating with icing and sprinkles.

Tanta Wawa are not only visually appealing but also have a delightful sweet flavor. They are perfect for celebrating traditions and sharing with loved ones, making them a cherished treat during festivities.

These additional Peruvian bread recipes highlight the country’s diverse ingredients and baking techniques, offering a delicious glimpse into its culinary traditions. Enjoy baking and sharing these delightful breads with family and friends!

Alfeñique Bread

Alfeñique bread is a sweet and tender bread often enjoyed during festive occasions in Peru. It is traditionally decorated with colorful icing and is reminiscent of the candy known as alfeñique, making it a delightful treat for celebrations.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup warm milk
• 2 large eggs
• 1 tablespoon instant yeast
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Zest of 1 orange
• Icing sugar (for decoration)
• Food coloring (optional)

Instructions:

1. In a bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour, remaining sugar, salt, and orange zest.
3. In another bowl, whisk together the eggs, softened butter, and vanilla extract until smooth.
4. Pour the yeast mixture into the egg mixture and mix well.
5. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
6. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
8. Preheat the oven to 350°F (175°C).
9. Punch down the risen dough and shape it into small loaves or round rolls. Place them on a greased baking sheet.
10. Let the dough rise again for 30 minutes before baking.
11. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
12. Allow to cool before decorating with icing sugar mixed with food coloring to create colorful designs.

Alfeñique bread is not only a visual delight but also offers a sweet and fragrant flavor profile that makes it perfect for sharing during celebrations. The vibrant decorations make it a centerpiece for festive tables, bringing joy to those who enjoy it.

Pan de Huachafo (Pigeon Pea Bread)

Pan de Huachafo is a unique Peruvian bread made with pigeon peas, giving it a distinct flavor and a hearty texture. This bread is often served with traditional dishes or enjoyed as a snack on its own.

Ingredients:

• 2 cups cooked pigeon peas (or canned, drained)
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup warm milk
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon cumin (optional)

Instructions:

1. In a mixing bowl, mash the cooked pigeon peas until smooth.
2. In another bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
3. In a large mixing bowl, combine the flour, remaining sugar, salt, and cumin (if using).
4. In a separate bowl, mix the mashed pigeon peas, eggs, and softened butter until well combined.
5. Add the yeast mixture to the pigeon pea mixture and mix well.
6. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
7. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
8. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
9. Preheat the oven to 350°F (175°C).
10. Punch down the risen dough and shape it into a loaf or rolls. Place them on a greased baking sheet.
11. Let the dough rise again for 30 minutes before baking.
12. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
13. Allow it to cool on a wire rack before slicing.

Pan de Huachafo has a unique nutty flavor and is perfect for serving alongside soups or stews. Its hearty texture makes it a satisfying choice for any meal, and its nutritious ingredients provide a wholesome option for bread lovers.

Pão de Coco (Coconut Bread)

Pão de Coco is a delightful Peruvian coconut bread that combines the sweetness of coconut with a soft, fluffy texture. This bread is perfect for breakfast, tea time, or as a sweet snack during the day.

Ingredients:

• 3 cups all-purpose flour
• 1 cup shredded coconut (unsweetened)
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup warm milk
• 2 large eggs
• 2 teaspoons instant yeast
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions:

1. In a bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, mix the flour, shredded coconut, remaining sugar, and salt.
3. In a separate bowl, whisk together the eggs, softened butter, and vanilla extract until smooth.
4. Pour the yeast mixture into the egg mixture and combine well.
5. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
6. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
8. Preheat the oven to 350°F (175°C).
9. Punch down the risen dough and shape it into a loaf or rolls. Place them on a greased baking sheet.
10. Let the dough rise again for 30 minutes before baking.
11. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
12. Allow it to cool on a wire rack before slicing.

Pão de Coco is sweet and fragrant, with a moist texture from the coconut. It’s delightful when enjoyed fresh or toasted, and it makes a great accompaniment to coffee or tea. This bread brings a taste of the tropics to the table, making it a delightful treat for any occasion.

These additional Peruvian bread recipes offer a wonderful exploration of flavors and ingredients, highlighting the culinary traditions that make Peruvian cuisine so unique and beloved. Enjoy baking and sharing these delicious breads with family and friends!

Bollo de Yuca (Yuca Bread)

Bollo de Yuca is a gluten-free bread made primarily from yuca (cassava) flour. This bread has a soft, chewy texture and a slightly nutty flavor, making it a popular choice in many Peruvian households. It can be enjoyed warm as a side dish or as a base for various toppings.

Ingredients:

• 2 cups yuca flour
• 1 cup warm water
• 1/2 cup grated cheese (such as queso fresco or mozzarella)
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet.
2. In a mixing bowl, combine the yuca flour, baking powder, salt, and garlic powder (if using).
3. In another bowl, mix the warm water, melted butter, and grated cheese.
4. Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms.
5. Divide the dough into small balls (about the size of a golf ball) and flatten them slightly.
6. Place the dough balls on the prepared baking sheet, leaving space between each.
7. Bake for 20-25 minutes or until the tops are golden brown.
8. Remove from the oven and let cool slightly before serving.

Bollo de Yuca is perfect for enjoying fresh out of the oven, with its soft and slightly chewy texture. This bread pairs wonderfully with soups, stews, or as a simple snack with butter or cheese. Its gluten-free nature makes it a great option for those with dietary restrictions, while still being incredibly satisfying.

Turrón de Doña Pepa Bread

Turrón de Doña Pepa is a traditional Peruvian bread often associated with the feast of the Lord of the Miracles (Señor de los Milagros). It is a sweet, anise-flavored bread that is typically enjoyed during celebrations. This bread is characterized by its colorful icing and decorative sprinkles.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup warm milk
• 2 large eggs
• 2 teaspoons anise seeds
• 2 teaspoons instant yeast
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Icing sugar (for decoration)
• Food coloring and sprinkles (optional)

Instructions:

1. In a bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, mix the flour, remaining sugar, salt, and anise seeds.
3. In another bowl, whisk together the eggs, softened butter, and vanilla extract until smooth.
4. Pour the yeast mixture into the egg mixture and combine well.
5. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
6. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
8. Preheat the oven to 350°F (175°C).
9. Punch down the risen dough and shape it into a loaf or rolls. Place them on a greased baking sheet.
10. Let the dough rise again for 30 minutes before baking.
11. Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped on the bottom.
12. Allow it to cool before decorating with icing sugar mixed with food coloring and sprinkles.

Turrón de Doña Pepa is not only visually appealing but also provides a delightful sweet and aromatic flavor, thanks to the anise. This festive bread is often shared during special occasions, bringing joy and sweetness to celebrations. Its colorful appearance makes it a hit with both children and adults alike.

Pan de Queso (Cheese Bread)

Pan de Queso is a savory Peruvian bread made with cheese that is popular for breakfast or as a snack. This cheesy bread has a crispy exterior and a soft, gooey center, making it irresistible for cheese lovers.

Ingredients:

• 3 cups all-purpose flour
• 1 cup grated cheese (preferably a semi-soft cheese like queso fresco)
• 1/2 cup unsalted butter, softened
• 1 cup warm milk
• 2 large eggs
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1/2 teaspoon paprika (optional)

Instructions:

1. In a bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, mix the flour, salt, and paprika (if using).
3. In another bowl, whisk together the eggs, softened butter, and grated cheese until well combined.
4. Pour the yeast mixture into the egg and cheese mixture and mix well.
5. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
6. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
8. Preheat the oven to 375°F (190°C).
9. Punch down the risen dough and shape it into small balls or rolls. Place them on a greased baking sheet.
10. Let the dough rise again for 30 minutes before baking.
11. Bake for 20-25 minutes, or until golden brown and cheese is bubbling.
12. Allow to cool slightly before serving.

Pan de Queso is best enjoyed warm, with its melty cheese center and crispy exterior. It makes for a delightful breakfast item or a tasty snack throughout the day. Serve it alongside a hot cup of coffee or tea for a truly satisfying experience.

These additional recipes highlight the variety of flavors and textures found in traditional Peruvian breads. Each recipe brings a unique touch to the table, making them perfect for any occasion or gathering. Enjoy baking and sharing these delicious breads with your loved ones!

Pan de Choclo (Corn Bread)

Pan de Choclo is a delicious Peruvian corn bread that showcases the country’s rich agricultural heritage, particularly its use of corn. This bread is slightly sweet, moist, and has a wonderful corny flavor. It is often served as a side dish during meals or enjoyed on its own with a cup of coffee.

Ingredients:

• 2 cups fresh corn kernels (or 1 cup canned corn)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a blender, combine the corn kernels, milk, and melted butter, blending until smooth.
3. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
4. Add the blended corn mixture and eggs to the dry ingredients, stirring until just combined. If desired, mix in the vanilla extract for added flavor.
5. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
6. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before slicing and serving.

Pan de Choclo is best enjoyed warm and can be served as a side dish with savory dishes or as a sweet treat with butter or jam. Its rich, corn-forward flavor makes it a standout at any meal, and it’s a wonderful way to celebrate Peru’s corn heritage.

Masa de Pan (Bread Dough)

Masa de Pan is a versatile bread dough used in many Peruvian bread recipes. It serves as the base for various types of bread, including rolls and loaves. This simple yet flavorful dough is easy to make and can be customized with herbs, spices, or cheese to suit your taste.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water
• 2 teaspoons instant yeast
• 1/4 cup olive oil
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions:

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5-10 minutes until frothy.
2. Add the olive oil and salt to the yeast mixture.
3. Gradually add the flour, mixing until a soft dough forms. You may need to adjust the amount of flour based on humidity and dough consistency.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Once risen, punch down the dough and shape it into your desired form—loaves, rolls, or even flatbreads.
7. Let the shaped dough rise again for about 30 minutes before baking.
8. Preheat the oven to 375°F (190°C) and bake for 25-30 minutes or until golden brown.

Masa de Pan is a fantastic foundation for various bread recipes. You can incorporate herbs like oregano or rosemary, cheese, or seeds into the dough for added flavor. This dough is perfect for making traditional Peruvian bread like Pan de Queso or other variations, making it a staple in many kitchens.

Bollo de Arroz (Rice Bread)

Bollo de Arroz is a unique Peruvian bread made from rice flour. It has a tender, cake-like texture and a subtle sweetness, making it an excellent choice for breakfast or tea time. This bread is not only delicious but also gluten-free, catering to those with dietary restrictions.

Ingredients:

• 2 cups rice flour
• 1 cup warm milk
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup raisins or nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the rice flour, baking powder, and salt.
3. In another bowl, whisk together the warm milk, melted butter, sugar, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. If using, fold in the raisins or nuts.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Bollo de Arroz is a delightful addition to breakfast or snack time, offering a light and sweet option that pairs well with coffee or tea. The subtle flavors make it versatile for various occasions, and its gluten-free nature makes it accessible for those avoiding gluten. Enjoy this bread fresh, and savor the unique taste of Peruvian cuisine!

These recipes continue to highlight the diversity of Peruvian breads, showcasing different ingredients and preparation methods. Each bread tells a story of tradition, culture, and the love of food that is so deeply rooted in Peruvian society. Enjoy baking and sharing these delightful treats!

Note: More recipes​ are coming soon!