Friday, August 9, 2013

Chilean Pan Amasado Recipe

Pan amasado is a traditional and very popular Chilean bread. And, since the boyfriend, H, is Chilean, I had to at least be semi-good at making this bread. Thankfully, the Gods were on my side and the two times I have made this bread, it has been a success. :)

However, finding a good recipe for this bread was hard work and I actually combined a few recipes and techniques, and to make your life easier, I figured, I would post the recipe, since it has gotten the approval of several Chileans.


2 1/2 lbs white bread flour (approx. 9 cups)
1/2 stick Crisco shortening (1/2 cup)
2 1/2 tsp yeast or 1 packet
1/2 cup warm water
1/2 tsp sugar
2-3 cups warm water with 1 tbsp salt mixed into each cup (2-3 tbsp salt)


In 1/2 cup of warm water, add yeast and sugar and let sit in a warm place for approximately 5 minutes.  In a large bowl, or a floured surface, add the flour and make a well in the center. Melt the shortening and pour it inside the well, along with the yeast mixture.

Mix the ingredients together. Keep adding the salty water mixture as needed until you get a dough mixture that isn't sticky. Knead the dough for 15 minutes by hand or 7 minutes if you are using a stand mixer. Cover dough and let rise for 45 minutes.

Once the dough has risen, punch it down to remove all air bubbles and knead by hand for a few minutes. Then divide dough into 16 equal parts. Roll each part into a small ball and then flatten them to 3-4 inch disks. Place all dough disks 1-2 inches apart on a cookie sheet. Don't place them too close as they will rise and get bigger. Cover and let dough rise for another 45 minutes.

Preheat your oven at 350 degrees Fahrenheit. Once the second rising is complete, pierce each disk with a fork 2-3 times and bake for approximately 30 minutes or until the bread is golden brown. Let cool slightly and serve with butter and your favorite jam. :)

Let me know how this recipe turns out for you and feel free to post pictures!  Enoy!!!


  1. Crisco is so bad for you because of the hydrogenated oils.
    Did you ever try using "manteca" (Lard)? That's how my grandma used to make this bread. Also if you really
    have a lot of time in your hands, you can make pork
    cracklings and put a few inside each bread.


  2. Hi! I completely agree that lard is the way to go. Unfortunately I don't eat pork so I had to find an alternative. My bf said his gma would make it with pork fat.