Chilean Country Bread

Name: Chilean Country Bread
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Chilean
Ingredients: 500 grams of all-purpose flour; 1 teaspoon salt; 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)

June 15, 2018 by Pilar Hernandez 17 Comments

Versión en español

Chilean Country Bread is what country ladies bake every day at home for their families or to sell. It never tastes the same to me if you buy it at a bakery. Most Chileans enjoy this bread when on vacation: at the lake or at the beach. Sometimes is improved with pig cracklings knead into the dough, you can use fried bacon if you feel indulgent.

The rolls have a sturdier interior than American rolls.

Most common toppings or uses for Chilean Country Bread:

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

Visit our collection of Chilean recipes here.

Chilean Country Bread

(3 votes, average: 4.00 out of 5)

Author: Pilar Hernandez
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
Yield: 16 1x
Category: Breads
Method: Baked
Cuisine: Chilean

Description

A treat, a delicious country bread.

Scale

Ingredients

500 grams of all-purpose flour
1 teaspoon salt
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

Make a volcano with the flour mixed with the salt and put in the center the melted butter, 1 cup of warm water and yeast, mix.
Knead until the dough is soft and pliable, takes about 10 minutes, add more water if you need, you can use a bread maker or a Kitchenaid with the kneading paddle to achieve this (5 minutes kneading on the KitchenAid).
Make a log with the dough and cut into 12 equal pieces (70 grams each), cover with a tea towel and work each ball into round discs.
Let rise for 1 1/2 hours in a warm place covered with a tea towel.
Preheat oven to 350F or 180C.
Pierce the rolls with a fork and paint with warm milk. Bake for 25 – 30 minutes or until lightly browned.
Serve hot, any extras reheat wrapped in a damp cloth in the microwave.

Keywords: chilean bread, yeasted bread, pan amasado