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Pan Amasado Chilean Country Bread

Published: Jun 2, 2022 · Modified: Apr 20, 2025 by Pilar Hernandez · This post may contain affiliate links.

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Versión en español

Chilean Country Bread or Pan Amasado (literal translation kneaded bread) is what country ladies bake daily at home for their families or to sell. It never tastes the same if you buy it at a bakery.

Most Chileans enjoy this bread on vacation, at the lake, or the beach. Sometimes, it is improved with pig cracklings (chicharrones) kneaded into the dough. If you feel indulgent, you can use fried bacon.

The rolls have a sturdier interior than American rolls.

Chilean Country Bread

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Pan Amasado recipe

Pan Amasado Chilean Country Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 12
  • Category: Breads
  • Method: Baked
  • Cuisine: Chilean
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Description

A treat, a delicious country bread.


Ingredients

Units
  • 500 grams of all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup of warm/hot water, and more if need it
  • 2 tablespoons melted butter, still warm or shortening or lard
  • 1 envelope quick yeast (7 grams)

Instructions

  1. Make a volcano with flour mixed with salt and sugar. Put the melted butter, 1 cup of warm water, and yeast in the center, and mix.
    Ingredients Chilean Country Bread
  2. Knead until the dough is soft and pliable. It takes about 10 minutes. Add more water if you need it. You can use a bread maker or a Kitchenaid with the kneading paddle to achieve this (5 minutes of kneading on the KitchenAid).
    Forming doughforming the dough kneading of the dough
  3. Make a log with the dough and cut it into 12 equal pieces (70 grams each), cover with a tea towel and work each ball into round discs.
    portioning the dough Forming the dough
  4. Let rise for 1 ½ hours in a warm place covered with a tea towel.
    Before rise
  5. Preheat the oven to 350F or 180C.
  6. Pierce the rolls with a fork and paint with warm milk. Bake for 25 - 30 minutes or until lightly browned.
    before the oven
  7. Serve hot. Any extras reheat wrapped in a damp cloth in the microwave.
    chilean country bread Chilean Country Bread

Nutrition

  • Serving Size:
  • Calories: 172
  • Sugar: 0.5 g
  • Sodium: 210.9 mg
  • Fat: 2.4 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 32.4 g
  • Fiber: 1.3 g
  • Protein: 4.6 g

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Tips for delicious Pan Amasado bread:

Why my dough didn't rise? What are the differences and types of fresh or dry yeast?

The first thing is to ensure that the yeast's activation has succeeded: yeasts are living organisms "asleep." To wake them up and allow them to grow and produce the gases that make the dough rise, they need a warm environment (around 24C; if your kitchen is below 21C, it will be difficult for the yeast to do its job, and if it is above 30C it will grow too fast and that also affects the final result).

If your kitchen is cold, turn the dough in a bowl in the oven OFF with hot water. That small sauna is ideal for yeast.
The water you add to the yeast to hydrate and wake it up should be 35-37C. You can put a few drops on your wrist if it's lukewarm. That's fine. If it burns, it will kill the yeast.
Wait 8-10 minutes. If you don't see bubbles, the yeast is dead, and you must start the process from scratch.

Granules are the most reliable yeast, while fresh yeast is more erratic. It is better to use filtered water than tap water; do not use distilled water. Also, read below. You need to use wheat flour, which develops gluten.

Why is it important that the yeast does not touch the salt?

Because salt inhibits yeast growth, primarily if it is concentrated, it does not have much influence after the dough already has all the flour.Pebre con pan amasado

Can I replace or eliminate sugar in the bread recipe?

No, yeasts need sugar to feed and grow. They cannot digest artificial sweeteners. Granulated refined sugar can be substituted for honey, but the proportions and circumstances depend on the recipe.

Do all flours rise the same: wheat, integral, oats?

No, the doughs rise because they develop the gluten (a net) that traps the gases produced by the yeast. Wheat flour doughs can make gluten, while most other flours (gluten-free) fail to do this.
So, use specific recipes to make bread without wheat flour.
This also happens with whole wheat flour, which requires more water. The harder elements of the grain that are preserved to make it whole interfere with gluten formation.
chilean country bread

Why does homemade bread go stale so quickly?

Because it has no preservatives, I recommend cutting and freezing it when the bread is cold. Then, toast it, and it is ready to be enjoyed.
Bread with more fat (brioches) naturally lasts longer and softer.

How Chileans eat Pan Amasado?

  • For breakfast with scrambled eggs, avocado
  • Serve cut for an appetizer with Pebre
  • On sandwich: with ham and cheese for picnics, or at restaurants in sandwiches such as Chacareros (steak, tomato, green beans) or Barros Luco (steak and melted cheese)

Pin for Pan Amasado

More Chilean Breads

  • Pan de Pascua Chilean Dulce de leche Fruitcake
  • Dobladitas pan chileno Chilean quick bread
    Chilean Dobladitas
  • Chapaleles Chilean Potato Bread
  • Hallullas Chilean Bread
    Hallullas Chilean Bread

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Patricia Mccain says

    March 27, 2025 at 6:30 pm

    Fabulous bread so tasty perfect for avocados and a nice cup of tea.

    Reply
    • Pilar Hernandez says

      March 28, 2025 at 4:15 pm

      Agreed! Thanks for commenting.

      Reply
  2. Daniela Martinez Z says

    September 17, 2024 at 10:28 pm

    Hola! Estoy probando tu receta espero que me queden ricos.
    Queria saber si se podran dejar listos para hornear por la tarde noche y hornearlos en la mañana? Pensando en llevarlos al trabajo muy temprano. Gracias!

    Reply
    • Pilar Hernandez says

      September 18, 2024 at 4:14 pm

      Si, pero tienes que dejarlos en el refrigerador, es complicado con las masas ajustar los tiempos por el efecto de la levadura.
      Tienes que dejarlos subir un poco y que terminen de subir lento en el refrigerador. Suerte.

      Reply
  3. Marisol says

    September 22, 2023 at 2:55 pm

    Looking forward to trying some of the recipes

    Reply
    • Pilar Hernandez says

      September 23, 2023 at 1:40 am

      Excellent. Welcome to the site!

      Reply
  4. Juan says

    August 16, 2023 at 9:26 am

    Hi Pilar, thanks for the receta. Quick question regarding the Kitchen Aid attachment, to do the amasado, do we use the (flat beater) paddle attachment or the dough hook? I ask as the recipe mentions "Kitchenaid with the kneading paddle" and am really not quite sure which it is. Sorry newbie to cooking and missing foods from home.

    Reply
    • Pilar Hernandez says

      August 16, 2023 at 4:00 pm

      Hi Juan,
      You do the mixing of ingredients with the flat beater. To do the kneading change to the hook, when using the hook, only do low velocity, 1-2.
      Good luck.

      Reply
  5. Tim says

    October 18, 2022 at 12:18 pm

    These all look very good and I want to try them soon!

    Reply
    • Pilar Hernandez says

      October 18, 2022 at 3:33 pm

      Hopefully, you do, Tim. I think you will like it.

      Reply
      • Victor Madariaga says

        December 01, 2022 at 2:37 pm

        Hi Pilar, I've made pan amasado using your recipe about a dozen times now. I make sure to knead by hand for a good 10 minutes since i dont have a machine yet. It never fails, and my family always asks when ill make more. I haven't gone back to Chile In 15 years but I still remember getting fresh bread in the morning before school especially when I bake this bread.

        Thank you Pilar!

        - Victor M

        Reply
        • Pilar Hernandez says

          December 01, 2022 at 3:56 pm

          Thanks, Victor, for your note! I'm so happy you like the recipe, and wow, you are getting a work out too.

          Reply
      • Joan says

        September 21, 2023 at 2:12 pm

        Hi, I need to make this for World Communion Sunday on Oct. 1st for my church. Should the butter be salted or unsalted? Also, in the video, it looks like each piece is handled and tucked under before baking but the recipe doesn’t indicate to do that. Lastly, if I make it the day before, will it be ok if I wrap it well? Thank you so very much!

        Reply
        • Pilar Hernandez says

          September 23, 2023 at 1:39 am

          Hi Joan,
          Any butter works, in Chile salted is most common.
          On step 3, you portion and then shape each roll.
          Yes, you can make them the day before, but hopefully you can reheat them. If not is better to make them the same day.

          Reply
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I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

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