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    Home » Recipes » Bread

    Pan Amasado (Chilean Country Bread)

    Published: Apr 25, 2023 · Modified: Apr 25, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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!

    Chilean country bread stocked on top of each other.

    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

    All the ingredients you need to make Chilean country bread at home.
    • 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.
    A basket of Chilean country bread, with a small plate of pebre in the background.

    Preparation

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

    Mix and set aside.

    Mixing yeast with warm water, the first step in this pan amasado recipe.

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

    Mixing all the dry ingredients for making pan amasado at home.

    Use a whisk to mix all the dry ingredients.

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

    Add melted butter.

    Mixing all the dough ingredients for making Chilean country bread.

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

    A smooth dough of Chilean country bread, ready for dividing into portions.

    Divide the dough into six equal portions.

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

    Chilean country bread formed into discs, ready for proofing.

    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.

    Puffed up discs of pan amasado, brushed with milk.

    Use a fork to create holes in each disc. 

    Chilean country bread pricked with a fork, ready for baking.

    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! 

    Six pieces of pan amasado, on a cooling rack.

    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.
    Pan amasado sliced into halves, and served with pebre on top.

    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!

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    📖 Recipe

    Four pan amasado stocked on top of each other

    Pan Amasado Recipe (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!
    No ratings yet
    Print Pin Rate
    Course: Bread
    Cuisine: Chilean
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 45 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 6
    Calories: 121kcal
    Author: Neriz

    Equipment

    • Digital weighing scale
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Dough Cutter
    • Rectangular Baking Tray
    • Baking Paper (Parchment Paper)
    • Basting/Pastry Brush

    Ingredients

    • 1 teaspoon yeast, heaping
    • 1 & 1/3 cups flour (210 grams)
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1 tablespoon butter, melted
    • milk, for brushing

    Instructions

    • Combine yeast with 1/2 cup of warm water, then set aside until foamy.
    • 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.
      (NOTE: Manually kneading with your hands typically takes 8 to 10 minutes.)
    • Divide the dough into 6 equal parts.
    • 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 45 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 25 to 30 minutes or until they turn golden.
    • Remove from the oven and transfer to a cooling rack.
    • Serve and enjoy your freshly baked pan amasado! 

    Notes

    • Cook’s Tip:  Add more warm water if you think the pan amasado dough is too dry.  For reference, I typically add one to two teaspoons of warm water.

    Nutrition

    Calories: 121kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 210mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 58IU | Vitamin C: 0.002mg | Calcium: 5mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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