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5.0 from 3 votes

Pan Amasado

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.

Prep Time
45 mins
Cook Time
45 mins
Rest Time
1 hr 30 mins
Total Time
1 hr 15 mins
Servings: 20 buns
Course: Bread
Cuisine: South American , Chilean

Ingredients

  • 8 cups flour
  • 2 tablespoons caster sugar
  • 2 teaspoons salt
  • 2 cups warm water (at 95 F /36 C), or more water if necessary
  • 4 tablespoons lard (or melted butter), at 95 F / 36 C
  • 3 tablespoons active dry yeast
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. In a large bowl, pour the yeast. Add half of the water and half of the sugar and stir.
  2. Let stand for 15 minutes at room temperature, away from drafts.
  3. In the bowl of a stand mixer, add the flour and the remaining sugar.
  4. Dig a well in the center and add the butter and the mixture of yeast, water and sugar.
  5. Start kneading by slowly adding the rest of the water.
  6. After the water is totally incorporated, add the salt.
  7. At this point, knead on medium speed for 10 minutes. The dough should be slightly firm and homogeneous.
  8. Place the dough on a lightly floured work surface and knead with the hands for 3 minutes.
  9. Form a log with the dough and divide it into 20 to 22 dough pieces of about 2 oz. (60 g) each.
  10. Line the baking sheet with parchment paper.
  11. For all the dough pieces into a smooth ball shape and flatten them slightly with the palm of your hand.
  12. Deposit them as you go, well spaced on the baking sheet.
  13. Cover the loaves with a cloth and let them rise for 1 hour and 15 minutes in a warm, draft-free place.
  14. 15 minutes before the end of the rising time, preheat the oven to 350 F / 175 C.
  15. 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.