14 Rustic Pan Amasado Recipes That Fill the Kitchen With Aroma

The aroma of freshly baked Pan Amasado wafts through my kitchen, bringing warmth and nostalgia. This rustic Chilean bread has a way of turning meals into cherished moments. Each recipe in this collection offers a unique twist that fills the air with inviting scents. I’m excited to share these delightful variations with you. Every loaf has its own story to tell.

Traditional Chilean Pan Amasado

Pan Amasado is a beloved traditional bread from Chile, often enjoyed by families during gatherings and special occasions. This rustic bread is characterized by its soft and fluffy interior, paired with a slightly crispy crust. Made primarily from simple ingredients, Pan Amasado can be enjoyed on its own, with butter, or as a side to hearty stews and soups.

The bread holds a special place in Chilean culture, often symbolizing warmth and togetherness, making it a staple in many households. The process of making Pan Amasado is straightforward, requiring only a few basic ingredients and some patience. The dough is kneaded until smooth, then allowed to rise before being shaped and baked to perfection. The result is a bread that’s fragrant and comforting, perfect for sharing with loved ones.

Whether you’re looking to explore Chilean cuisine or simply enjoy homemade bread, this recipe is sure to satisfy.

Ingredients (Serves 4-6)

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup vegetable oil or melted butter
• 1 1/2 cups warm water (approximately 110°F or 43°C)
• Extra flour for dusting

Cooking Instructions

1. Prepare the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Use a whisk or fork to mix the dry ingredients thoroughly, making certain that the baking powder and salt are evenly distributed throughout the flour.
2. Add the Wet Ingredients: Create a well in the center of the dry ingredients and pour in the vegetable oil (or melted butter) and warm water. Use a wooden spoon or your hands to mix the ingredients together, gradually incorporating the flour from the edges of the bowl until a rough dough begins to form.
3. Knead the Dough: Transfer the dough onto a floured surface and knead it for about 8-10 minutes. You want the dough to be smooth and elastic, so be sure to incorporate additional flour as necessary to prevent sticking. Kneading helps develop the gluten, giving the bread its structure.
4. Let the Dough Rise: Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the Bread: Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 8 equal pieces and shape each piece into a round ball. Place the shaped dough rounds on a baking sheet lined with parchment paper, ensuring there’s enough space between them for rising.
6. Second Rise: Cover the shaped dough again with a kitchen towel and let them rise for another 30 minutes. This second rise will help create a fluffy texture in the final bread.
7. Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C). This step guarantees that the bread will bake evenly and develop a nice golden crust.
8. Bake the Bread: After the second rise, place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops of the Pan Amasado are golden brown and the bread sounds hollow when tapped on the bottom.
9. Cool and Serve: Once baked, remove the bread from the oven and let it cool on a wire rack for a few minutes. Serve warm, either plain or with your favorite spreads.

Extra Tips

For an even richer flavor, consider adding herbs or spices to the dough, such as rosemary or garlic powder. Additionally, if you want to achieve a crustier exterior, you can place a shallow pan of water in the oven while baking to create steam. This helps enhance the texture of the crust.

Finally, Pan Amasado is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container for a couple of days or frozen for longer storage.

Whole Wheat Pan Amasado

Whole Wheat Pan Amasado is a delightful rustic bread that hails from the heart of Chile. It’s known for its hearty texture and rich, nutty flavor, thanks to the whole wheat flour used in the recipe. This bread is perfect for pairing with soups, stews, or simply slathered with butter and jam. Its versatility makes it a staple in many households, and its rustic charm brings a touch of warmth to any meal.

Making Whole Wheat Pan Amasado is a simple yet rewarding process that allows you to enjoy the satisfaction of baking from scratch. The dough is easy to work with, making it a great option for both novice and experienced bakers. With the right ingredients and a little patience, you can enjoy a fresh batch of these delicious breads that are perfect for any occasion.

Ingredients (serving size: 4-6 people)

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1 cup warm water
• 1/4 cup olive oil (or melted butter)
• 1 tablespoon honey (optional)

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This step is essential as it guarantees that your Pan Amasado bakes evenly and achieves a lovely golden crust.
2. Combine Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, baking powder, and sugar. Whisk together until well mixed, ensuring there are no lumps. This helps to evenly distribute the leavening agent and sugar throughout the dough.
3. Mix Wet Ingredients: In a separate bowl, mix the warm water, olive oil, and honey (if using) until combined. The warm water helps activate the baking powder, giving your bread a nice rise.
4. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir with a wooden spoon or your hands until a dough begins to form. It should be somewhat sticky but manageable.
5. Knead the Dough: Transfer the dough onto a floured surface and knead it gently for about 5-7 minutes. This process helps develop the gluten, giving the bread its structure. If the dough is too sticky, sprinkle a little more flour as needed.
6. Shape the Bread: Divide the kneaded dough into 6 equal portions. Shape each portion into a round disk about 1-inch thick. Place them on a baking sheet lined with parchment paper, leaving some space between each disk.
7. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool and Serve: Once baked, remove the bread from the oven and let it cool on a wire rack for a few minutes. Serve warm with your favorite spreads or alongside your meal.

Extra Tips

For an extra layer of flavor, consider adding herbs or spices to the dry ingredients, such as rosemary or garlic powder. You can also experiment with different types of flour, like spelt or rye, to give your Pan Amasado a unique twist.

If you want to add a touch of sweetness, try incorporating dried fruits or nuts into the dough. Enjoy experimenting with this rustic bread recipe and make it your own!

Cheesy Pan Amasado With Herbs

Cheesy Pan Amasado is a delightful twist on the traditional Pan Amasado, a rustic Chilean bread that’s perfect for any occasion. This recipe combines the rich flavors of cheese with aromatic herbs, creating a savory bread that pairs perfectly with soups, stews, or can be enjoyed on its own as a snack. The texture is soft and slightly chewy, making it irresistible fresh out of the oven.

This rustic bread isn’t only easy to make but also allows for personalization. Feel free to mix and match your favorite herbs and cheeses, whether you prefer a sharp cheddar, creamy mozzarella, or even a tangy goat cheese. This dish is perfect for a family gathering or a cozy night in, serving 4-6 people.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water (about 110°F)
• 1 tablespoon olive oil
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 2 tablespoons fresh herbs (such as rosemary, thyme, or parsley), finely chopped
• Extra flour for dusting

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix these dry ingredients well until combined. Make a well in the center and pour in the warm water and olive oil. Stir with a wooden spoon until the mixture begins to come together into a rough dough.
2. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. This step is essential as it develops the gluten, giving the bread its desirable texture.
3. Incorporate Cheese and Herbs: Once the dough is kneaded, gently flatten it slightly and sprinkle the shredded cheese and chopped herbs on top. Fold the dough over itself and knead for another 2-3 minutes, until the cheese and herbs are evenly distributed throughout the dough.
4. First Rise: Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size. This step allows the yeast to work, creating air bubbles that will make the bread rise.
5. Shape the Bread: After the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a round loaf or flatten it slightly into a disk shape. Place the formed loaves on a baking sheet lined with parchment paper.
6. Second Rise: Cover the shaped loaves with the kitchen towel again and let them rise for another 30 minutes. This second rise will guarantee the bread is light and fluffy.
7. Preheat the Oven: While the loaves are rising, preheat your oven to 400°F (200°C). This guarantees that the bread bakes evenly and develops a golden crust.
8. Bake the Bread: Once the loaves have risen, place them in the preheated oven and bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom. The cheese will melt and create delicious pockets of flavor throughout the bread.
9. Cool and Serve: Remove the Cheesy Pan Amasado from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing. This cooling period helps the texture set and makes it easier to slice.

Extra Tips:

For an added layer of flavor, you can brush the tops of the loaves with melted butter or olive oil before baking.

Additionally, experimenting with different combinations of cheese and herbs can elevate the dish according to your taste preferences.

Don’t hesitate to add spices like garlic powder or crushed red pepper for a kick, or even some sun-dried tomatoes for a Mediterranean touch.

Enjoy your delicious Cheesy Pan Amasado warm, and don’t forget to share with family and friends!

Olive Oil and Rosemary Pan Amasado

Olive Oil and Rosemary Pan Amasado is a delightful rustic bread that combines the rich flavors of olive oil and the aromatic essence of rosemary. This bread is perfect for any occasion, whether served alongside a hearty stew, as part of a charcuterie board, or simply enjoyed fresh from the oven with a drizzle of more olive oil.

The addition of rosemary not only enhances the flavor but also fills your kitchen with an inviting fragrance that will make everyone enthusiastic to dig in.

The preparation of this Pan Amasado is straightforward, making it an ideal recipe for both novice and experienced bakers. With just a few simple ingredients, you can create a loaf that has a beautiful crust and a soft, airy interior. This recipe yields enough bread for 4-6 people, making it perfect for a small gathering or family meal.

Let’s get started on this delicious journey!

Ingredients (Serves 4-6):

• 3 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step activates the yeast, ensuring a good rise for your bread.
2. Mix Ingredients: Add the olive oil, chopped rosemary, salt, and 2 cups of the flour to the yeast mixture. Using a wooden spoon or your hand, mix until combined. Gradually add the remaining flour, mixing until the dough starts to pull away from the sides of the bowl.
3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed. Kneading develops the gluten, which gives the bread its structure.
4. First Rise: Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This step allows the dough to ferment and develop flavor.
5. Shape the Bread: Once risen, punch down the dough to release the air. Turn it onto a floured surface and gently shape it into a round loaf. Place the shaped loaf onto a baking sheet lined with parchment paper.
6. Second Rise: Cover the loaf with a cloth and let it rise again for about 30-45 minutes, or until it has puffed up. This second rise will give the bread a lighter texture.
7. Preheat the Oven: While the loaf is rising, preheat your oven to 400°F (200°C). A hot oven is essential for achieving a nice crust on the bread.
8. Bake the Bread: Once the loaf has risen, you can score the top with a sharp knife for decoration and to help it expand while baking. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing. This cooling period helps the crumb set properly.

Extra Tips:

For an added touch of flavor, consider sprinkling some additional chopped rosemary on top of the loaf before baking.

Additionally, if you prefer a crustier bread, place a pan of water in the oven while baking to create steam, which helps in forming a crisp crust.

Enjoy your Olive Oil and Rosemary Pan Amasado fresh, or store any leftovers in a paper bag to maintain its texture.

Sweet Pan Amasado With Cinnamon and Sugar

Sweet Pan Amasado is a delightful twist on the traditional Pan Amasado, a rustic bread that hails from the heart of Chilean cuisine. This version incorporates the warm flavors of cinnamon and sugar, making it an irresistible treat perfect for breakfast, dessert, or a cozy afternoon snack with a cup of tea.

The bread has a soft, fluffy texture with a sweet, aromatic crust that will fill your kitchen with a heavenly scent as it bakes. Making Sweet Pan Amasado isn’t only simple but also a rewarding experience, bringing a taste of rustic charm to your home.

The ingredients are easily accessible and the preparation is straightforward, making this dish a great choice for both novice and experienced bakers. Whether you’re sharing it with family or enjoying it solo, this sweet bread is sure to become a favorite in your recipe repertoire.

Ingredients (Serves 4-6):

• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 1 cup warm milk (about 110°F/43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar (for topping)
• 1 tablespoon ground cinnamon (for topping)

Cooking Instructions:

1. Activate the Yeast: In a small bowl, combine the warm milk with the active dry yeast and 1 tablespoon of sugar. Allow the mixture to sit for about 5-10 minutes until it becomes frothy on top, indicating that the yeast is active.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, remaining sugar, salt, and ground cinnamon. This step combines the dry ingredients evenly, ensuring a consistent flavor throughout the bread.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter and the egg. Once the yeast mixture is frothy, add it to the butter and egg mixture. Mix well to combine all the wet ingredients.
4. Form the Dough: Pour the wet ingredients into the bowl of dry ingredients. Stir with a wooden spoon until a dough begins to form. The dough should be slightly sticky but manageable; add a bit more flour if it’s too wet.
5. Knead the Dough: Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. This process develops the gluten, giving the bread its structure.
6. First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
7. Shape the Dough: After the dough has risen, punch it down gently to release the air. Divide the dough into 4-6 equal portions, shape each portion into a round ball, and place them on a baking sheet lined with parchment paper.
8. Second Rise: Cover the shaped dough balls with a cloth and let them rise again for about 30 minutes until they’re puffy.
9. Preheat Oven: While the dough is rising for the second time, preheat your oven to 375°F (190°C).
10. Prepare the Topping: In a small bowl, mix together the sugar and cinnamon for the topping. Once the dough balls have risen, brush them lightly with melted butter and sprinkle the cinnamon-sugar mixture generously over the top.
11. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Cool and Serve: Remove the Sweet Pan Amasado from the oven and allow it to cool on a wire rack for a few minutes before serving warm.

Extra Tips: For an extra touch of sweetness, consider adding raisins or chopped nuts to the dough before the first rise. Additionally, you can brush the warm bread with a little more melted butter right after baking and dust with additional cinnamon-sugar for a more decadent finish.

Store any leftovers in an airtight container to keep them soft and fresh for several days. Enjoy your Sweet Pan Amasado fresh from the oven or toasted with a bit of butter!

Spicy Jalapeño and Cheese Pan Amasado

Pan Amasado is a beloved traditional bread from Chile, known for its rustic texture and flavorful ingredients. This version combines the rich, melty goodness of cheese with the fiery kick of jalapeños, creating a delightful treat that’s perfect for any meal or as a snack. The blend of cheese and jalapeños not only adds a unique flavor but also gives the pan amasado a vibrant character that’s sure to impress.

Making Spicy Jalapeño and Cheese Pan Amasado is a straightforward process that requires minimal ingredients and equipment. With just a little patience to allow the dough to rise, you can create a batch of these delicious rolls that are bound to be a hit at your next gathering. Serve them warm, and watch as your guests flock to these irresistible, spicy bites!

Ingredients (Serves 4-6)

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (about 110°F or 43°C)
• 1/4 cup olive oil
• 1 cup grated cheese (cheddar, pepper jack, or your choice)
• 1/2 cup diced jalapeños (fresh or pickled)
• Extra flour for dusting

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees the oven is hot enough to give the bread a nice crust as soon as it goes in.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. This step is essential as it helps evenly distribute the leavening agent and flavors throughout the flour.
3. Combine Wet Ingredients: In a separate bowl, mix the warm water and olive oil. The warm water helps activate the baking powder, assuring a good rise.
4. Form the Dough: Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or your hands until a shaggy dough forms. You may need to adjust the water or flour slightly to achieve a workable dough that isn’t too sticky.
5. Incorporate Cheese and Jalapeños: Once the dough comes together, fold in the grated cheese and diced jalapeños until they’re evenly distributed in the dough. Be careful not to overwork the dough at this stage, as this can make the bread tough.
6. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. This helps develop the gluten, giving the bread a nice texture.
7. Rest the Dough: Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rest for about 30 minutes. This allows the dough to rise slightly, resulting in a fluffier bread.
8. Shape the Rolls: After resting, divide the dough into equal portions (about 8-12 pieces depending on your preferred size). Shape each piece into a round ball and place them on a baking sheet lined with parchment paper, leaving some space between each roll.
9. Bake the Rolls: Bake the rolls in the preheated oven for 20-25 minutes or until they’re golden brown and sound hollow when tapped on the bottom.
10. Cool and Serve: Remove the rolls from the oven and allow them to cool on a wire rack for a few minutes. Serve them warm for the best flavor and texture.

Extra Tips

For an extra flavor boost, consider brushing the tops of the rolls with melted butter mixed with garlic powder before baking. You can also experiment with different types of cheese or varying the amount of jalapeños according to your heat preference.

Additionally, if you have leftover dough, it can be stored in the refrigerator for a day or two, allowing you to bake fresh rolls even after your initial batch!

Garlic and Parmesan Pan Amasado

Garlic and Parmesan Pan Amasado is a delightful twist on the traditional rustic bread, infusing rich flavors that elevate any meal. This recipe combines the warm, hearty texture of Pan Amasado with the aromatic essence of garlic and the nutty flavor of Parmesan cheese. Perfect for accompanying soups, stews, or simply enjoyed with a drizzle of olive oil, this bread is sure to impress your family and friends.

The preparation of Garlic and Parmesan Pan Amasado is straightforward, making it an accessible option for both novice and experienced bakers. By incorporating fresh garlic and grated Parmesan into the dough, you create a savory loaf that’s aromatic and delicious.

Once baked to a golden perfection, the crust adds a satisfying crunch, while the inside remains soft and fluffy.

Ingredients (Serving Size: 4-6 people)

• 3 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Cooking Instructions

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step guarantees that the yeast is active and ready to help the dough rise.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Mix well to guarantee that the salt is evenly distributed throughout the flour.
3. Combine Ingredients: Once the yeast mixture is frothy, add it to the dry ingredients along with the olive oil, minced garlic, and half of the grated Parmesan cheese. Stir the mixture until a dough starts to form.
4. Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
5. First Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
6. Shape the Loaf: Once the dough has risen, punch it down to release the air. Shape the dough into a round or oval loaf, depending on your preference. Place it on a baking sheet lined with parchment paper.
7. Second Rise: Cover the shaped loaf with the kitchen towel again and let it rise for another 30-45 minutes, allowing it to puff up once more.
8. Preheat the Oven: While the loaf is rising, preheat your oven to 375°F (190°C). This step guarantees that the bread bakes evenly and achieves a perfect crust.
9. Add Toppings: After the second rise, sprinkle the remaining Parmesan cheese on top of the loaf. Optionally, you can also add a sprinkle of fresh parsley for added flavor and color.
10. Bake the Bread: Place the loaf in the preheated oven and bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Cool and Serve: Once baked, remove the loaf from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.

Extra Tips

For an even more intense flavor, consider roasting the garlic before adding it to the dough; this will give the bread a sweeter and richer taste.

Additionally, you can experiment with different cheeses, such as mozzarella or feta, to create your unique variation of this rustic bread.

Don’t forget to store any leftovers in an airtight container, as this will help maintain its freshness for a couple of days. Enjoy your Garlic and Parmesan Pan Amasado with your favorite dips or as a side to your main course!

Pan Amasado With Sun-Dried Tomatoes

Pan Amasado is a traditional Chilean bread that embodies the warmth and rustic charm of homemade baking. This particular variation incorporates sun-dried tomatoes, adding a delightful burst of flavor and a hint of tanginess that elevates the classic recipe. The combination of simple ingredients and the artisanal method of preparation makes this bread a perfect companion for soups, stews, or simply enjoyed with a drizzle of olive oil and a sprinkle of sea salt.

Making Pan Amasado With Sun-Dried Tomatoes isn’t only an enjoyable culinary project but also a rewarding one. The dough comes together easily, and the addition of sun-dried tomatoes guarantees that every bite is infused with a rich, savory taste. Whether you’re hosting a gathering or simply want to indulge in some homemade bread, this recipe is sure to impress your family and friends.

Ingredients (serving size: 4-6 people)

• 3 cups all-purpose flour
• 1 cup warm water
• 2 tablespoons olive oil
• 1 packet (2 ¼ teaspoons) instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ cup sun-dried tomatoes, chopped
• ¼ cup grated Parmesan cheese (optional)
• Extra flour for dusting

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the warm water, sugar, and instant yeast. Allow it to sit for about 5 minutes, or until it becomes frothy. This step activates the yeast and guarantees your bread rises properly.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil.
3. Combine the Ingredients: Using a wooden spoon or your hands, mix the flour into the liquid until a shaggy dough begins to form. Once the dough has come together, incorporate the chopped sun-dried tomatoes and Parmesan cheese, if using.
4. Knead the Dough: Transfer the dough to a floured surface and knead it for about 8-10 minutes. The dough should become smooth and elastic, which is essential for good bread texture. If the dough is too sticky, sprinkle a little extra flour as needed.
5. First Rise: Shape the kneaded dough into a ball and place it in a lightly greased bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Shape the Bread: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a round loaf or divide it into smaller portions for individual rolls.
7. Second Rise: Place the shaped dough onto a baking sheet lined with parchment paper. Cover it again with the damp cloth and let it rise for another 30-45 minutes until puffy.
8. Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C) to make sure it’s hot and ready for baking.
9. Bake the Bread: Once the dough has finished its second rise, place it in the preheated oven and bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack. Serve warm or at room temperature, enjoying it with your favorite dips or spreads.

Extra Tips

For an even richer flavor, consider adding herbs such as rosemary or thyme to the dough along with the sun-dried tomatoes. Additionally, you can brush the top of the dough with a little olive oil before baking for a golden finish.

If you’re short on time, you can also use store-bought sun-dried tomatoes in oil, just be sure to drain them well before adding to the dough. This Rustic Pan Amasado With Sun-Dried Tomatoes will be a delightful addition to any meal, and it’s best enjoyed fresh out of the oven!

Chocolate Chip Pan Amasado

Chocolate Chip Pan Amasado is a delightful twist on the traditional Pan Amasado, a rustic bread known for its dense texture and hearty flavor. This recipe incorporates the beloved chocolate chip, making it a perfect treat for breakfast, snacks, or dessert. The warm, gooey chocolate combined with the rich, wholesome bread creates a comforting experience that’s certain to please everyone in the family.

Making Chocolate Chip Pan Amasado isn’t only easy but also a fun way to engage with your loved ones in the kitchen. The process of kneading the dough and shaping the bread can be a therapeutic activity, while the aroma of baking bread mingled with melting chocolate will fill your home with warmth and joy. Gather your ingredients and get ready to indulge in this deliciously sweet and satisfying bread.

Ingredients (serving size: 4-6 people)

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 cup milk
• 1 large egg
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your Chocolate Chip Pan Amasado will bake evenly and rise properly.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk these ingredients together until they’re well blended, making certain that the baking powder and salt are evenly distributed throughout the flour.
3. Cream Butter and Add Wet Ingredients: In a separate bowl, cream the softened butter until it’s light and fluffy. Then, add the milk, egg, and vanilla extract to the butter. Mix until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir with a wooden spoon or spatula until the dough starts to come together. Be careful not to overmix, as this can make the bread tough.
5. Fold in Chocolate Chips: Once the dough has formed, gently fold in the semi-sweet chocolate chips. Make sure they’re evenly distributed throughout the dough for a chocolatey bite in every piece.
6. Shape the Dough: Turn the dough out onto a floured surface. With floured hands, gently knead the dough for about 1-2 minutes until it becomes smooth. Shape it into a round loaf.
7. Prepare for Baking: Place the shaped loaf onto a baking sheet lined with parchment paper. If desired, score the top of the dough lightly with a knife to allow steam to escape while baking.
8. Bake the Bread: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool and Serve: Once baked, remove the bread from the oven and let it cool on a wire rack for about 10 minutes before slicing. This will help the chocolate set slightly and make for easier slicing.

Extra Tips

When baking Chocolate Chip Pan Amasado, consider using different types of chocolate chips, such as dark chocolate or white chocolate, to suit your taste preferences.

Additionally, you can enhance the flavor by adding a pinch of cinnamon or nutmeg to the dry ingredients. For a more rustic presentation, you can brush the top of the loaf with melted butter before baking for a glossy finish.

Enjoy your freshly baked bread warm, with a pat of butter or a drizzle of honey for an extra treat!

Pan Amasado With Pumpkin Purée

Pan amasado is a traditional Chilean bread known for its rustic texture and delightful flavor. When combined with pumpkin purée, this dish takes on a beautiful orange hue and a subtle sweetness that balances perfectly with the bread’s hearty nature. This variation isn’t only visually appealing but also adds nutritional benefits, making it a great option for family meals or gatherings.

The bread is simple to make, requiring minimal ingredients, and can be enjoyed warm with butter, cheese, or any topping of your choice. To prepare rustic pan amasado with pumpkin purée, you’ll need to gather your ingredients and set up your workspace. Using fresh pumpkin purée, you can create a moist and flavorful bread that can be served at any time of the day.

Whether it’s for breakfast, lunch, or dinner, this bread pairs well with soups, stews, or can be enjoyed on its own. Follow the recipe below to create a delicious batch of pan amasado that serves 4-6 people.

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup pumpkin purée
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup warm water (more as needed)
• 1 tablespoon honey (optional)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt. Mix the dry ingredients well to guarantee that the baking powder is evenly distributed throughout the flour.
2. Add Wet Ingredients: Make a well in the center of the dry ingredients and add the pumpkin purée, olive oil, and honey (if using). Gradually pour in the warm water, mixing with a wooden spoon or your hands until the dough begins to come together.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed. Conversely, if it’s too dry, add a bit more warm water.
4. Let the Dough Rest: Form the kneaded dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rest for about 30 minutes. This resting period helps to relax the gluten, making the bread softer.
5. Shape the Bread: After resting, divide the dough into 6 equal portions. Shape each portion into a round disk about 1-inch thick. Place the shaped disks on a baking sheet lined with parchment paper, making sure they’ve enough space between them.
6. Bake the Bread: Preheat your oven to 400°F (200°C). Bake the pan amasados in the preheated oven for about 20-25 minutes or until they’re golden brown and sound hollow when tapped on the bottom.
7. Cool and Serve: Once baked, remove the bread from the oven and let it cool on a wire rack for a few minutes before serving. Enjoy them warm with butter, or let them cool completely to use for sandwiches or as a side to your favorite dish.

Extra Tips

For the best results, use freshly made pumpkin purée or canned pumpkin that has no added sugars or spices. If you want to enhance the flavor further, consider adding spices like cinnamon or nutmeg to the dough to complement the pumpkin.

Additionally, you can sprinkle some seeds on top of the bread before baking for added texture and nutty flavor. Enjoy experimenting with this versatile recipe!

Coconut and Almond Pan Amasado

Coconut and Almond Pan Amasado is a delightful twist on the traditional pan amasado, a rustic bread that hails from Chile. This version incorporates the rich flavors of coconut and almond, creating a unique and aromatic bread that’s perfect for breakfast, as a snack, or served with hearty meals.

The combination of sweet coconut and nutty almond flour elevates this simple bread to a new level, making it a favorite among those who enjoy a touch of sweetness in their baked goods.

This recipe is easy to follow and requires minimal ingredients, making it accessible for bakers of all skill levels. The beautiful golden crust and soft, fluffy interior are sure to impress your family and friends. Serve your Coconut and Almond Pan Amasado warm, slathered with butter or alongside a cup of coffee for a delightful treat.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1 cup almond flour
• 1 cup shredded coconut (unsweetened)
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk (or a dairy-free alternative)
• 1/4 cup melted coconut oil (or vegetable oil)
• 1 teaspoon vanilla extract
• Optional: additional shredded coconut for topping

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the bread bakes evenly and achieves a nice golden color.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, almond flour, shredded coconut, sugar, baking powder, and salt. Whisk these together until they’re well combined. This step is vital as it helps distribute the leavening agent (baking powder) uniformly throughout the mixture.
3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted coconut oil, and vanilla extract. Confirm that the coconut oil isn’t too hot to avoid cooking the other ingredients when combined.
4. Form the Dough: Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula until a soft dough forms. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to a denser bread.
5. Shape the Bread: Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough for about 1-2 minutes until it comes together. Shape it into a round loaf about 1-2 inches thick. If desired, sprinkle additional shredded coconut on top for added texture and flavor.
6. Bake: Transfer the shaped dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Cool and Serve: Once baked, remove the bread from the oven and let it cool on a wire rack for about 10 minutes before slicing. Serve warm or at room temperature.

Extra Tips:

For best results, make sure your ingredients are at room temperature before mixing, as this helps the dough rise better.

If you prefer a sweeter bread, feel free to increase the sugar slightly. You can also experiment by adding nuts, dried fruits, or spices such as cinnamon to the dough for additional flavors.

Store any leftovers in an airtight container to maintain freshness, and enjoy your Coconut and Almond Pan Amasado within a few days for the best taste.

Maple Glazed Pan Amasado

Pan amasado is a traditional Chilean bread that’s known for its rustic flavor and soft texture. This delightful bread is typically enjoyed warm, slathered with butter, or served alongside hearty stews and soups.

In this recipe, we’ll elevate the classic pan amasado by adding a sweet and decadent maple glaze, creating a perfect balance between savory and sweet. The glaze adds an irresistible shine and a hint of maple flavor that complements the bread’s natural richness.

To make Maple Glazed Pan Amasado, you’ll need to prepare the dough, allow it to rise, and then bake it to golden perfection. Once the bread is out of the oven, the warm loaves will be drizzled with a maple glaze that transforms the pan amasado into a delightful treat. This recipe is perfect for brunch gatherings or as a warm snack during chilly evenings.

Let’s gather our ingredients and get started on this delicious journey!

Ingredients (Serves 4-6 people):

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 ½ cups warm water
• 2 tablespoons olive oil
• ½ cup maple syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix these dry ingredients until well combined. Create a well in the center and add the warm water and olive oil. Stir until a shaggy dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step, which will take about 5-7 minutes.
3. First Rise: Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Shape the Loaves: After the dough has risen, punch it down to release the air. Divide the dough into 2-3 equal portions, shape each portion into a round loaf, and place them on a baking sheet lined with parchment paper.
5. Second Rise: Cover the shaped loaves with the kitchen towel again and let them rise for another 30-40 minutes until they puff up slightly.
6. Preheat the Oven: While the loaves are rising for the second time, preheat your oven to 375°F (190°C).
7. Bake the Bread: Once the loaves have risen, place them in the preheated oven and bake for 25-30 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.
8. Prepare the Maple Glaze: In a small saucepan, combine the maple syrup, melted butter, and vanilla extract. Heat over low heat until the butter is melted and the mixture is well combined.
9. Glaze the Bread: Once the bread is out of the oven, brush the warm loaves generously with the maple glaze. Allow them to cool slightly before serving.

Extra Tips:

When making Maple Glazed Pan Amasado, it’s important to verify that your yeast is fresh for the best rise. If your dough isn’t rising well, it may be due to the yeast being expired or the water being too hot or cold.

Additionally, feel free to customize your glaze by adding a pinch of cinnamon or nutmeg for extra flavor. For a unique twist, you can also incorporate chopped nuts or dried fruits into the dough before the first rise for added texture and taste.

Enjoy your homemade pan amasado warm for the best experience!

Savory Spinach and Feta Pan Amasado

Savory Spinach and Feta Pan Amasado is a delightful twist on the traditional pan amasado, a rustic Chilean bread. This version infuses the dough with nutritious spinach and tangy feta cheese, making it not only flavorful but also a great way to sneak in some greens. The result is a warm, hearty bread that pairs perfectly with soups, stews, or can be enjoyed on its own with a drizzle of olive oil.

Making this dish is a rewarding experience that brings together wholesome ingredients to create a simple yet satisfying bread. Whether you’re serving it at a family gathering or enjoying it as a cozy meal at home, the Savory Spinach and Feta Pan Amasado is sure to impress with its rich flavors and comforting texture. Let’s explore the recipe!

Ingredients (serving size: 4-6 people)

• 2 cups all-purpose flour
• 1 cup fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water
• Optional: 1 tablespoon sesame seeds or poppy seeds for topping

Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that your pan amasado will bake evenly and develop a lovely golden crust.
2. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix these dry ingredients together until they’re well incorporated. This step is essential as it makes certain that the leavening agent is evenly distributed throughout the flour.
3. Add Spinach and Feta: Next, fold in the chopped spinach and crumbled feta cheese into the flour mixture. Gently combine these ingredients so that the spinach and feta are evenly distributed without breaking them down too much.
4. Incorporate Wet Ingredients: Create a well in the center of the dry mixture and pour in the olive oil and warm water. Using your hands or a wooden spoon, mix until the dough comes together. It should be slightly sticky but manageable. If it’s too dry, add a little more water, a tablespoon at a time.
5. Knead the Dough: Transfer the dough onto a floured surface and knead it gently for about 5 minutes until it becomes smooth and elastic. Kneading helps develop the gluten, which gives the bread its structure.
6. Shape the Bread: Divide the dough into equal portions, shaping each portion into a round or oval loaf, about 1 inch thick. You can also shape it into a thicker flatbread if you prefer. Place the shaped dough on a baking sheet lined with parchment paper.
7. Add Toppings: If desired, sprinkle sesame seeds or poppy seeds on top of each loaf for added texture and flavor. This step is optional but adds a delightful crunch.
8. Bake the Pan Amasado: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool and Serve: Remove the pan amasado from the oven and allow it to cool slightly on a wire rack. Serve warm with a drizzle of olive oil or your favorite dip.

Extra Tips

For the best flavor and texture, use fresh spinach and high-quality feta cheese. You can also experiment with adding herbs like dill or oregano to enhance the flavor.

If you have leftovers, wrap them tightly and store them in an airtight container at room temperature for up to two days, or freeze them for longer storage. To reheat, simply pop them back in the oven for a few minutes to regain their warmth and crustiness. Enjoy your Savory Spinach and Feta Pan Amasado!

Pan Amasado With Fresh Basil and Mozzarella

Pan Amasado is a traditional Chilean bread that boasts a crispy crust and a soft, chewy interior, making it a perfect vessel for various fillings. This particular recipe elevates the classic Pan Amasado with the addition of fresh basil and creamy mozzarella, creating a delightful fusion of flavors that’s both aromatic and satisfying. The fresh basil brings a burst of herbal brightness, while the mozzarella melts beautifully, making each bite a wonderful combination of textures and tastes.

This dish is great for gatherings or a family meal, as it can be served warm and enjoyed fresh from the oven. Whether you pair it with a salad, serve it as an appetizer, or enjoy it as a snack, Pan Amasado with Fresh Basil and Mozzarella is bound to impress. Let’s gather the ingredients and get started on this delicious journey of homemade bread!

Ingredients (Serves 4-6)

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup warm water
• 1 tablespoon olive oil
• 1 cup fresh basil leaves, chopped
• 1 cup mozzarella cheese, shredded
• Extra basil leaves for garnish (optional)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that the bread will bake evenly and develop a lovely golden crust.
2. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir these dry ingredients together until they’re fully incorporated. Then, create a small well in the center and pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy dough begins to form.
3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed.
4. Incorporate the Basil and Mozzarella: Once the dough is kneaded, flatten it into a disk. Evenly sprinkle the chopped basil and shredded mozzarella over the surface. Fold the dough over itself and knead gently to incorporate the basil and cheese, being careful not to overwork the dough.
5. Shape the Bread: Divide the dough into 4-6 equal portions, depending on your desired size. Shape each portion into a round ball and then flatten it slightly to form disks about 1 inch thick. Place them on a baking sheet lined with parchment paper.
6. Bake the Bread: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
7. Cool and Serve: Once baked, remove the bread from the oven and let it cool on a wire rack for a few minutes. Serve warm, garnished with extra basil leaves if desired.

Extra Tips

For the best flavor, consider using fresh mozzarella instead of pre-shredded cheese, as it melts beautifully and adds a rich creaminess to the bread. You can also experiment with different herbs, such as oregano or thyme, to customize the flavor to your liking.

If you prefer a more aromatic bread, try adding minced garlic or a sprinkle of crushed red pepper flakes to the dough for an extra kick. Enjoy your Pan Amasado warm for the best taste experience!