Pan Amasado

Paulina Cocina’s pan amasado uses wheat flour, fresh yeast, salt, sugar, supplied warm water and the selected butter. The publisher presents this bread as Chilean and describes it as a customary bread in Chile.

Flour and salt form a volcano in a large bowl. Fresh yeast is dissolved in part of the warm water with the listed sugar and poured into its centre. The rest of the same water is added gradually, with the selected hand mixing, before butter is incorporated.

On a floured surface, the dough is kneaded energetically for about ten minutes until soft and elastic. It is shaped into a ball in a lightly floured bowl, covered with a damp cloth and left in a warm place for about an hour, or until doubled.

The dough is divided into twelve equal portions and shaped into small balls. The selected baking tray is lightly floured, the portions are covered with a cloth for about twenty minutes, and a fork pricks their tops before they enter the oven.

The rolls bake at 200°C for twenty to twenty-five minutes, until golden and crisp outside. They cool on a rack before being enjoyed, completing the selected plain bread preparation.