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.
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Chilean Country Bread
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 12 1x
- Category: Breads
- Method: Baked
- Cuisine: Chilean
Description
A treat, a delicious country bread.
Ingredients
Scale
- 500 grams of all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 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 sugar, 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
Easy Whole Wheat Waffles
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Love it ❤️
It is the most rapid and good to meke a nie pan casro chileno. Thanks for
the easy recipe.
Great!
Me quedaron bien feitos pero con gran sabor!! Tendré que ver que es lo que hize mal?!
Darles la forma es pura práctica, tienes que hacer más 🙂
Thank you so much for the recipe!!!! Super facil
I’m glad you enjoyed it. You are welcome.
para que se active a levadura necesita azúcar ….
No siempre, lo hace más rápido, pero las levaduras se alimentan de cualquier carbohidrato, por ejemplo la harina.
Thank you! This recipe is perfect and they came out so good 🙂
Love the website.
Te pasaste!
Thanks!! I’m glad you enjoyed it.
I Can’t get yeast . can I use natural yogurt with bicarbonate de soda in stead of yeast ?
What quantities do I need .?
Thanks
You can try, wouldn’t be traditional, but. 1 teaspoon soda???
Hola! Los hice y quedaron ricos de sabor y consistencia bien pero no se inflaron mucho, quedaron más planos que los de tu foto. Que habrá pasado?
Igual es mi primera vez haciendo pan y A todos les gusto!
Gracias!
Puede ser que el horno no haya estado suficientemente caliente. Siempre prenderlo unos 20 minutos antes o bien que le falto tiempo a la levadura, hay que esperar que doble su tamaño, no te guíes tanto por el tiempo.
Hola Pili. Una pregunta . Cual es el valor nutricional de Pan amasado y se puede hacer whole wheat flour? Mil gracias
No sé el valor nutricional, lo siento. Lo puedes hacer con whole wheat, partiría con mitad y mitad de harina.
I’m making this for the second time, this recipe is so easy to follow. And the bread has been very delicious
I’m so glad you are enjoying it!
Hi! Quick question I love this recipe… If it’s too sticky do I add more flour? Thank you!!
Hi, no, you need to knead more. If you are working by hand it’s a lot of kneading.
Awesome … easy to make and turns out
★★★★★
Excellent. Thanks for commenting.
The recipe is good, you can made by hands, it is easy, and you can double or triple and even is excellent. I am from Chile,I live in Canada 47 years. Thanks. Beatriz
Thanks, Beatriz for commenting. Glad you like the recipe.