Chilean pan amasado

Country bread

Another favourite from Chile. Pan amasado (kneaded bread) is one of the most popular breads in Chile’s bread-loving country. This one is often served con palta (with avocado).

If you make bread, you’ll like this. No long ferments, just a classic yeast bread,

Ingredients

• 1 cup warm water

• 1 tbsp sugar

• 3 tbsp active dry yeast
  ~

• 1250 grams of strong flour (about 8 cups)

• 1 tbsp sugar
  ~

• 1 cup water

• 4 tbsp unsalted butter
  ~

• 2 tsp salt

Instructions

1. mix 1 cup warm water, 1 tbsp sugar, and 3 tbsp active dry yeast in medium bowl and set aside for 15 minutes to activate
   ~

2. mix flour and 1 tbsp of sugar in a bowl or stand mixer

3. create a well
   ~

4. add butter and remaining water into well

5. turn on stand mixer or start mixing

6. once combined, add salt

7. knead for 10 to 15 minutes by hand or 10 minutes in a stand mixer
   * my stand mixer overheat with this much dough so I mix until combined and then knead

8. cover and set aside for 1 to 2 hours until doubled

9. divide dough into 8 large rolls or 12 smaller ones

10. roll into tight balls and flatten on a lined baking sheet

11. press dough balls down into round circles

12. prick flattened discs 4 times with a fork

13. cover pans and let rise for 30 to 60 minutes

14. prehear oven to 350°F

15. bake for 20 to 30 minutes until lightly golden

16. enjoy warm!