Pan Amasado
Traditional Chilean homestyle bread, baked on a griddle or in the oven. Crusty outside, fluffy inside - perfect for breakfast with butter and jam.
Prep Time
30 min
Cook Time
90 min
Total Time
120 min
Servings
12
Ita's Tips
“Mi abuelita made this bread every single morning, and now I do too. The secret is the lard - it gives that special flaky texture. Manteca de chancho, we call it. You can use butter if you must, but it will not be the same. And the bread must be eaten warm, split open with a big piece of butter melting inside. That is breakfast in Chile!”
Ingredients
- 1kg all-purpose flour
- 1 tablespoon salt
- 2 teaspoons sugar
- 15g fresh yeast or 7g dry yeast
- 100g lard or butter
- 500ml warm water
Instructions
- 1
Dissolve yeast in warm water with sugar. Let sit 5 minutes until foamy.
- 2
Mix flour with salt. Add lard and rub into flour until it resembles breadcrumbs.
- 3
Add yeast mixture and knead for 10 minutes until smooth and elastic.
- 4
Cover and let rise in a warm place for 1 hour until doubled.
- 5
Punch down dough, divide into 12 pieces.
- 6
Shape each piece into a flat round disc, about 2cm thick.
- 7
Let rest 15 minutes.
- 8
Cook on a dry hot griddle (or bake at 200°C/400°F) until golden on both sides and cooked through.