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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Country Bread

June 15, 2018 by Pilar Hernandez 23 Comments

Versión en español

Chilean Country BreadChilean 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

★★★★★ 5 from 1 reviews
  • 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
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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

  1. 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.
  2. 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).
  3. 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.
  4. Let rise for 1 1/2 hours in a warm place covered with a tea towel.
  5. Preheat oven to 350F or 180C.
  6. Pierce the rolls with a fork and paint with warm milk. Bake for 25 – 30 minutes or until lightly browned.
  7. Serve hot, any extras reheat wrapped in a damp cloth in the microwave.

Keywords: chilean bread, yeasted bread, pan amasado

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Country BreadChilean Country Bread

Chilean Country Bread Pan Amasado

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Filed Under: Breads, Chilean Breads, Chilean recipes, Savory things

About Pilar Hernandez

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  1. Catherine says

    December 2, 2018 at 8:01 pm

    Love it ❤️

    Reply
  2. Flor Maria Reyes says

    December 29, 2018 at 5:49 pm

    It is the most rapid and good to meke a nie pan casro chileno. Thanks for
    the easy recipe.

    Reply
    • Pilar Hernandez says

      December 30, 2018 at 9:55 am

      Great!

      Reply
  3. Ana Maria says

    January 19, 2019 at 3:38 pm

    Me quedaron bien feitos pero con gran sabor!! Tendré que ver que es lo que hize mal?!

    Reply
    • Pilar Hernandez says

      January 20, 2019 at 9:40 am

      Darles la forma es pura práctica, tienes que hacer más 🙂

      Reply
  4. Alexandra Lagos says

    October 5, 2019 at 7:53 pm

    Thank you so much for the recipe!!!! Super facil

    Reply
    • Pilar Hernandez says

      October 6, 2019 at 2:20 pm

      I’m glad you enjoyed it. You are welcome.

      Reply
  5. claudia says

    October 28, 2019 at 11:17 pm

    para que se active a levadura necesita azúcar ….

    Reply
    • Pilar Hernandez says

      October 29, 2019 at 12:22 pm

      No siempre, lo hace más rápido, pero las levaduras se alimentan de cualquier carbohidrato, por ejemplo la harina.

      Reply
  6. Christian Guzman says

    March 23, 2020 at 2:17 am

    Thank you! This recipe is perfect and they came out so good 🙂
    Love the website.
    Te pasaste!

    Reply
    • Pilar Hernandez says

      March 24, 2020 at 1:07 pm

      Thanks!! I’m glad you enjoyed it.

      Reply
  7. Grace says

    April 24, 2020 at 1:09 pm

    I Can’t get yeast . can I use natural yogurt with bicarbonate de soda in stead of yeast ?
    What quantities do I need .?
    Thanks

    Reply
    • Pilar Hernandez says

      April 24, 2020 at 8:48 pm

      You can try, wouldn’t be traditional, but. 1 teaspoon soda???

      Reply
  8. Maxie says

    April 26, 2020 at 8:42 am

    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!

    Reply
    • Pilar Hernandez says

      April 26, 2020 at 12:45 pm

      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.

      Reply
  9. Jeremy Gould says

    May 5, 2020 at 2:56 am

    Hola Pili. Una pregunta . Cual es el valor nutricional de Pan amasado y se puede hacer whole wheat flour? Mil gracias

    Reply
    • Pilar Hernandez says

      May 5, 2020 at 12:53 pm

      No sé el valor nutricional, lo siento. Lo puedes hacer con whole wheat, partiría con mitad y mitad de harina.

      Reply
  10. Norma Gamez says

    September 3, 2020 at 3:39 pm

    I’m making this for the second time, this recipe is so easy to follow. And the bread has been very delicious

    Reply
    • Pilar Hernandez says

      September 4, 2020 at 1:15 pm

      I’m so glad you are enjoying it!

      Reply
  11. Carolina Menapace says

    November 26, 2020 at 6:30 pm

    Hi! Quick question I love this recipe… If it’s too sticky do I add more flour? Thank you!!

    Reply
    • Pilar Hernandez says

      November 27, 2020 at 2:41 pm

      Hi, no, you need to knead more. If you are working by hand it’s a lot of kneading.

      Reply
  12. Karen Acuna says

    January 4, 2021 at 6:39 pm

    Awesome … easy to make and turns out

    ★★★★★

    Reply
    • Pilar Hernandez says

      January 5, 2021 at 1:56 pm

      Excellent. Thanks for commenting.

      Reply

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