🥖 Pan amasado
Pan amasado is the classic Chilean hand-kneaded bread: round, flat-topped white rolls with a golden crust and a soft, close crumb. It is traditionally baked in a wood-fired oven and eaten warm at breakfast or tea time. People split it and fill it with butter, ham and cheese or avocado, or serve it with pebre.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g plain wheat flour
- 1 tsp salt
- 1 tsp sugar
- 7 g dry yeast
- 50 g melted lard or vegetable oil
- about 350 ml warm water
Method
- Mix the flour, salt, sugar and yeast in a large bowl.
- Add the fat and gradually the warm water, then knead for 10–12 minutes until smooth and elastic.
- Cover and let the dough rise for about 1 hour until doubled.
- Divide into 8 balls, flatten them slightly and place on a lined tray. Prick the tops with a fork.
- Let them rest for 30 minutes, meanwhile heat the oven to 220 °C.
- Bake for 18–20 minutes until golden and hollow-sounding underneath.
How to make it lighter
- Use oil instead of lard and a little less of it; each tablespoon of fat adds about 120 kcal.
- Replace part of the flour with wholemeal flour for more fibre and a slower rise in blood sugar.
- Fill a roll with avocado or lean ham and tomato rather than extra butter and cheese.
History
The name simply means “kneaded bread”, and it comes from the home and village baking tradition of Chile, where families made bread by hand in clay or brick ovens. Wheat bread arrived with the Spanish and became a daily staple across the country. Today it is sold in bakeries and at roadside stalls, and the smell of fresh pan amasado is closely tied to rural kitchens.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →