Pan Amasado
User Reviews
5
2 reviews
Excellent
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Prep Time
45 mins
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Cook Time
30 mins
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Rest Time
1 hr 30 mins
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Total Time
1 hr 15 mins
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Servings
20 buns
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Course
Bread
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Cuisine
South American, Chilean
Pan Amasado
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Pan amasado is one of the most traditional breads of Chile. This is a round and a little flat bread that is tasted with pebre or is used to make delicious sandwiches.
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Ingredients
- 8 cups flour
- 2 tablespoons caster sugar
- 2 teaspoons salt
- 2 cups water at 95 F /36 C), or more water if necessary, warm
- 4 tablespoons lard (or melted butter), at 95 F / 36 C
- 3 tablespoons active dry yeast
Equipment
- Stand mixer
Instructions
- In a large bowl, pour the yeast. Add half of the water and half of the sugar and stir.
- Let stand for 15 minutes at room temperature, away from drafts.
- In the bowl of a stand mixer, add the flour and the remaining sugar.
- Dig a well in the center and add the butter and the mixture of yeast, water and sugar.
- Start kneading by slowly adding the rest of the water.
- After the water is totally incorporated, add the salt.
- At this point, knead on medium speed for 10 minutes. The dough should be slightly firm and homogeneous.
- Place the dough on a lightly floured work surface and knead with the hands for 3 minutes.
- Form a log with the dough and divide it into 20 to 22 dough pieces of about 2 oz. (60 g) each.
- Line the baking sheet with parchment paper.
- For all the dough pieces into a smooth ball shape and flatten them slightly with the palm of your hand.
- Deposit them as you go, well spaced on the baking sheet.
- Cover the loaves with a cloth and let them rise for 1 hour and 15 minutes in a warm, draft-free place.
- 15 minutes before the end of the rising time, preheat the oven to 350 F / 175 C.
- Prick the buns with a fork and bake them for 25 to 30 minutes or until lightly browned.
Notes
- When kneading by hand, increase the kneading time by at least 5 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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