A recipe for Pan Amasado (Chilean Kneaded Bread)! This well-kneaded bread is formed into discs, pierced on the tops with a fork, and baked until golden.
Literally translating to kneaded bread, Pan Amasado is a type of Chilean bread that is kneaded until smooth and elastic, then formed into discs before baking. The result is a thin, flaky golden crust with a soft center.
Pair the bread with Pebre, a Chilean salsa, to make Pan con Pebre (check out 196 Flavors for a Pebre recipe). I especially enjoy the Pan Amasado as the base for breakfast sandwiches or an afternoon snack. They are also delicious with butter, jam, or Manjar (Dulce de Leche).
A Few Tips
The addition of the lard/shortening/butter helps soften the bread. A reader mentioned they like to swap this for coconut oil as a vegan alternative.
This dough only has a handful of ingredients, but does require some work to knead. Knead by hand on a lightly floured surface for 10-15 minutes or closer to 5-10 if using a stand mixer.
The prepared dough is covered and allowed to rise until doubled. This will take about an hour, but may be closer to 2 in cooler kitchens. After rising, the dough is separated into individual rolls, flattened, arranged on a baking sheet, and allowed to rise again- this time for 30 minutes or until they puff up a bit.
Bake the Pan Amasado until golden with a hollow sound when tapped. This will take about 30 minutes.
The bread is best fresh from the oven while still warm. If you eat them later in the day, wrap with a lightly damp cloth and heat in the microwave briefly until just warmed through.
Looking for more bread recipes from around the world?
- Pandesal (Filipino Bread Rolls)
- Msemen (Moroccan Square Flatbread)
- Hveteboller (Norwegian Cardamom Buns)
Pan Amasado (Chilean Kneaded Bread) Recipe
Adapted from En Mi Cocina Hoy
Pan Amasado (Chilean Kneaded Bread)
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 teaspoon (4 grams) granulated sugar
- 1 1/4 cups (300 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 3 1/2 cups (440 grams) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons (30 grams) lard, shortening, or unsalted butter melted
- In a small bowl, sprinkle the yeast and sugar over the lukewarm water. Stir briefly to combine, then let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
- Mix in the frothy yeast with water and lard/butter until dough comes together. If too crumbly, add a little more water. If too sticky, add just enough flour to handle.
- On a lightly floured surface, knead the dough well soft, smooth and elastic, about 10-15 minutes (or 5-10 in the stand mixer). Transfer to a bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
- Line two baking sheets with parchment or lightly grease.
- Divide the risen dough into 12 equal pieces.
- Form each piece into a ball, flatten gently with your hand to create a disc about 1/2 inch (1.25 cm) thick, and place on the prepared baking sheets about 1-2 inches (2.5-5 cm) apart. Pierce the top of each disc 3-4 times with a fork.
- Cover the baking sheets with a clean towel and allow to rest at room temperature until puffed slightly, 30 minutes to 1 hour.
- Preheat oven to 350˚F (180˚C). Bake the Pan Amasado in the preheated oven until golden, 25-30 minutes. Serve warm from the oven.