Breads
Traditional Chilean Bread
Ingredients
- - 500 g (4 cups) all-purpose flour, plus extra for dusting
- - 10 g (2 tsp) salt
- - 7 g (2 1/4 tsp) instant yeast
- - 50 g (3 1/2 tbsp) lard or butter, softened
- - 300 ml (1 1/4 cups) warm water
Method
- Combine the flour, salt and yeast in a large bowl, keeping the salt and yeast on opposite sides initially.
- Rub in the lard or butter with your fingertips until evenly distributed.
- Gradually add the warm water, mixing until a shaggy dough forms.
- Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover with a tea towel, and let rise in a warm place for 1 hour, until doubled.
- Punch down the dough and divide into 8-10 pieces, shaping each into a flattened round about 2 cm (3/4 in) thick.
- Place on a baking tray, cover, and let rise for a further 20-30 minutes.
- Preheat the oven to 220°C (425°F) and bake for 18-22 minutes until golden brown and hollow-sounding when tapped.
Introduction: Pan amasado, meaning 'kneaded bread,' is the rustic, dense bread found in homes and countryside bakeries across Chile, traditionally baked in a wood-fired clay oven and served warm with butter, avocado or manjar (dulce de leche).
Cultural Background: Pan amasado, meaning 'kneaded bread,' is the rustic, dense bread found in homes and countryside bakeries across Chile, traditionally baked in a wood-fired clay oven and served warm with butter, avocado or manjar (dulce de leche).
Tips: Flattening the rounds slightly rather than leaving them fully round gives pan amasado its characteristic dense, chewy crumb.
Variations: A version using milk instead of water yields a softer, slightly enriched crumb. Vegetarian as written; a vegan version can use vegetable oil in place of lard or butter.
Breads
Storage: Store in a paper bag or bread bin at room temperature for up to 3 days; freezes well for up to 2 months.
Reheating: Warm in a 180°C (350°F) oven for 5-8 minutes to restore the crust, or briefly in a toaster split in half. Nutrition (approx., per serving) Approx. 220 kcal, 6g protein, 38g carbohydrate, 5g fat, 2g fiber per roll.
FAQs
Q: Why use lard instead of oil?
A: Lard gives pan amasado its traditional dense, slightly flaky texture, though butter or oil can be substituted.
Q: Can I make this without a stand mixer?
A: Yes, this dough is traditionally kneaded entirely by hand.