Pan Amasado (Chilean Country Bread)

Pan Amasado (or Chilean Country Bread) is a quick and simple bread recipe you will love.  Enjoy it for breakfast, a snack, or as an appetizer with your favorite soup — simply delicious!

Pan amasado is arguably the most popular bread in Chile.

You’ll find it in every bakery, and almost every household enjoys it at least once daily.

Now you can prepare it at home too!

Oh, when I say it’s quick to prepare, I meant it only uses a handful of ingredients — PLUS, the entire resting time for the dough is shorter than usual.

Why is that?  Because you only proof the pan amasado dough once!

Expect delicious, homemade bread in no time. 🙂

Ingredients

• Flour – you need bread flour to make this Chilean bread recipe.

• Yeast – I always use active dry yeast.

• Butter – melted and cooled.

• Sugar – regular granulated, white sugar.

• Salt – just use your favorite brand on hand.

• Milk – you only need this to brush each Chilean country bread before baking.

Preparation

Start by combining yeast with half a cup of warm water.

Mix and set aside.

Combine flour, salt, and sugar in a medium to large bowl.

Use a whisk to mix all the dry ingredients.

Once the yeast mixture is ready, pour it into the bowl.

Add melted butter.

Mix and knead until you get a smooth dough — manually kneading with your hands typically takes eight to ten minutes.

Divide the dough into six equal portions.

Form each portion into a disc and place them on a baking tray lined with parchment paper.

Cover with a kitchen towel and set aside until they puff up — generally takes forty-five minutes for me.

Preheat your oven to 180°C (350°F).

Using a pastry brush, coat each Chilean country bread with milk.

Use a fork to create holes in each disc. 

When the oven is ready, place the baking tray in the oven.

Bake for twenty-five to thirty minutes or until they turn golden.

Remove from the oven and transfer to a cooling rack.

Serve and enjoy your freshly baked pan amasado! 

Helpful tips

• There is no need to use a stand mixer to make this Chilean bread.

I always knead the dough manually but feel free to use a mixer if that’s what you prefer.

• Do not hesitate to add more water if the dough is too dry.  

For reference, I usually add one to two teaspoons of warm water — make sure you add it slowly.

• Use a weighing scale if you want to have precise, identical discs of Chilean country bread.

Recipe variation

• Lard.  Traditionally used instead of butter, lard is still used by many locals nowadays.

• Egg.  Instead of milk, you can use a beaten egg to brush each pan amasado before baking.  Note that it will have a darker shade compared to using milk.

How to serve pan amasado?

Serve it with your favorite salsa.

Or enjoy it like the locals and serve it with some traditional Chilean sauce — pebre.  Yum!

See how easy it is to make?  So, try making this pan amasado recipe one of these days!

OR GET MORE IDEAS FROM THIS LIST OF BREAD FROM AROUND THE WORLD!

IF YOU WANT MORE INTERNATIONAL DISHES, YOU WILL LIKE THESE RECIPES BY COUNTRY!