Versión en Español Homemade quiche crust, or masa para quiche, is a classic shortcrust, known in pastry as pâte brisée, made by rubbing flour with butter, an egg yolk, and salt, binding it with warm water, chilling it, and blind baking it before adding the filling. It takes 50 minutes of preparation, including chilling, and about 30 minutes of baking with the filling, and serves 4. A good crust is the secret of every quiche…

Versión en Español Gluten free rice bread, or pan de arroz, is a soft yeast loaf made with rice flour, warm water, oil, a little sugar, dry yeast, and salt, risen in the pan and baked until golden. It takes about 60 minutes of preparation, most of it rising time, and 30 minutes in the oven, and makes 9 slices. It is an easy, fluffy alternative to white bread for people with celiac disease or…

Versión en Español Homemade multigrain bread, or pan multigrano, is a high fiber loaf made with wheat, rye, and bran flours, a beer preferment, and a filling of cooked barley, brown rice, and bulgur with toasted oats and sesame, flax, sunflower, and pumpkin seeds, rolled in more seeds and baked with steam. It takes about 4 hours of active preparation, plus an 18 hour preferment, and 40 minutes in the oven, and makes 2 loaves…

Versión en Español Chilean honey bread, or pan de miel, is a spiced loaf made with flour, honey, condensed milk, rum, cinnamon, clove, and nutmeg, leavened with baking soda and baking powder and dusted with powdered sugar. It takes 15 minutes of preparation and about 45 minutes in the oven, and serves 6. It is an old Chilean home recipe, easy to make and good at any time of day and any season, especially with…

Versión en Español Chilean white sandwich bread, or pan de molde blanco, is a soft homemade loaf made with wheat flour, fresh yeast, a little sugar, butter, and powdered milk, baked in a loaf pan. It takes about 3 hours of preparation, most of it rising time, plus 40 to 50 minutes in the oven, and makes 12 slices. It is an easy and inexpensive bread with a tender, fluffy crumb that you can slice…

Versión en Español Lentil bread is a flourless, egg free, gluten free loaf made from raw lentils ground into flour at home, toasted in the oven, and leavened with dry yeast. It takes about 3 hours including rising time and 45 minutes of oven time, and makes 6 servings. It is a good option for vegans and anyone avoiding gluten, with a nutty flavor, plenty of plant protein and fiber, and only four ingredients. How…

Versión en Español Homemade sourdough bread is made by mixing 400 g of bread flour, 100 g of whole wheat flour, and salt with 100 g of active sourdough starter and 300 ml of warm water, kneading for 10 to 15 minutes, letting the dough rise in a warm place for at least 4 hours, shaping and scoring it, proofing it for another 60 minutes, and baking it at 200 C (392 F) for about…

Versión en Español Gluten-free empanada dough is made by sifting 500 g of rice flour, 300 g of cornstarch, and 200 g of chuño starch, adding an egg and 180 g of melted lard, kneading with a warm brine of milk, water, and salt, resting 30 minutes, and rolling it 2 to 3 mm thick for baked or fried empanadas. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 6 people.…

Versión en Español Homemade ciabatta, called pan chapata in Chile, is a very wet Italian bread made from a 12-hour starter of bread flour, water, milk, yeast, and honey, mixed with more flour, water, salt, olive oil, and yeast, beaten until elastic, left to triple for 3 hours, shaped gently into two loaves, and baked at 220 C (428 F) for 30 minutes. It takes 15 hours of preparation, mostly fermentation, plus 30 minutes of…

Versión en Español Chilean harina tostada is toasted wheat flour made by cleaning and drying whole wheat grains, toasting them slowly in a callana or cast iron pan until deep golden, and grinding them into a fine powder. It takes 20 minutes of preparation plus 25 minutes of toasting and makes about 30 servings. It is a fundamental ingredient of traditional Chilean cooking, especially in the south, and its artisanal preparation preserves techniques handed down…