Dish

Pan amasado

Pan amasado is made with a combination of flour, sugar, yeast, and milk. The dough is mixed and then left to rise before being shaped into small rolls and baked in the oven. The bread has a soft texture and a slightly sweet taste, making it perfect for serving with butter or jam. Pan amasado is a staple in Chilean cuisine and is often served with meals.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Bread

Origins and history

Pan amasado originated in Chile and has been a staple in Chilean cuisine for centuries. It is often served with meals and is a popular snack food.

Dietary considerations

Not suitable for those with gluten or dairy allergies. Suitable for vegetarian diet.

Variations

There are many variations of pan amasado, including adding cheese or herbs to the dough. Some recipes also call for the addition of eggs or butter to the dough.

Presentation and garnishing

To make pan amasado, be sure to use a good quality flour and yeast. The dough should be mixed well and left to rise in a warm place. Be careful not to overbake the bread, as it can become dry and hard. Serve warm with butter or jam.