Chilean Pan Amasado

by Boris at on June 17, 2010

Chilean Pan Amasado – Chilean Kneaded Bread

Every Chilean has their unique spin on pan amasado (kneaded bread).  But my mother’s is the best of course.  So I’m giving you her recipe.  Chileans eat a lot of bread and once you taste this bread, you’ll understand why.  Chilean bread and Chilean wine, its like Spielberg and Williams, Leone and Morricone.

The trick to good Chilean pan amasado is in the kneading of course.  So don’t shortchange yourself in this step.


  • 5 lbs of white flour
  • 1 stick of Crisco
  • 2 envelopes of yeast
  • 1/2 teaspoon of sugar
  • 4-6 cups of warm water with a tablespoon of salt stirred in each cup


Take the 1/2 cup of warm water and pour into a small bowl. Add the two packets of yeast and 1/2 teaspoon of sugar into the warm water and stir.  Place the bowl in a warm spot such as near the stove, under a hot light, etc.  Let it sit for 5 minutes.

Take the flour and put on a work surface that is large enough (say at least 2×2 ft. in surface area) could be a clean wooden table or granite counter.  Form the flour into a small hill shape and make a hole in the middle (yes, like a volcano).  Melt the crisco stick and pour it into the hole. Slowly add yeast water mix in the hole.  Now slowly begin adding the warm cups of water.

Now comes the fun part.  With your (clean) hands begin folding the flour and the mix in the hole together.  You’re going to do this until all is well blended and the consistency of the dough is such that it’s not too sticky.  Add more water if its too dry, conversely add flour if you feel it’s too sticky.  Continue kneading the dough until soft.  Total blending and kneading may take you 10-15 minutes.

Now roll the dough into a long roll approximately 3-4 inches in diameter.  It will resemble a long thick tube.   Now begin cutting pieces of about 2 inches in length until the entire roll is cut.  Roll each of these cut pieces in your hand into a rough ball.   Lay out all the little balls on the surface with at least 2 inches between each one (remember, they are going to grow and we don’t want them sticking to each other).  Cover the dough balls with cloth towel.

Let the dough balls sit for 45 minutes in a warm place…a warm kitchen, near the oven, etc.

Warm up oven to 350 degrees Fahrenheit.

Take breads and flatten them out to about 1-2 inch thickness while maintaining round shape of bread.  Lay them out on the baking sheet and keep them separated by at least an inch.  You may need to bake two batches.  Don’t place them too close together please.

Bake for half an hour until light-gold brown in color.

Remove and let cool down a bit.  This bread is incredible right out of the oven with a little margarine or butter…Nothing better in the world… I could live on this and nothing else….well…this bread and some wine…

Enjoy….let me know how it went for you.  You’ll always want more Pan Amasado.


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{ 17 comments… read them below or add one }

victoria July 15, 2010 at 2:33 pm

Thanks for the recipe. I’ve always wanted to try to make pan amasado. let you know how it goes…


Steve Valdez December 12, 2010 at 7:39 am

Las medidas no estan bien. The measurements aren’t correct. You need to triple the water at least for this much flour.

Boris at December 12, 2010 at 10:50 pm

Steve, you are right. I think I transposed something incorrectly from my mother. Thanks for bringing this to my attention. I’ll get this rectified shortly.


Carolina January 3, 2011 at 2:01 pm

Have the measurements been corrected yet?

Boris at January 4, 2011 at 1:25 pm

Yes. They certainly have. Thanks for bringing this to my attention.

Iris Call January 11, 2011 at 6:23 pm

Thank you for sharing this recipe. I have my own recipe, but I want to try somebody else, to see the difference. Gracias y buen provecho

Rossanna Sepulveda February 8, 2011 at 8:02 pm

Me gusto mucho,,viva Chile…:);)

Angela April 6, 2011 at 6:19 pm

Hola, me encantaria poder hacer el pan pero soy de Australia y aqui no hay Crisco.. que puedo usar enves de crisco? alomejor un tipo de manteca.. me encantaria saber y ojala me puedas ayudar..
Gracias saludos de Una Chilena en Australia 🙂

Boris at April 7, 2011 at 9:54 am

Si no tienes Crisco puedes usar manteca o aceite vegetal.

Suerte y saludos


kay April 19, 2011 at 8:56 pm

My husband is pure chileno…so i love to try to bring the taste of chile to his mouth as much as possible. He loooooves bread and the pan amasado recipe is great.
One spin on the recipe we like to do… when we are about to place the bread in the oven, we beat an egg yolk and brush a little layer to the top of the bread, which makes it. Shine when we bring it out of the oven. Just for looks 🙂
Nothing like warm bread fresh with butter!
When in chile….i cant get enough!

wendyywy June 29, 2011 at 2:57 am

I would love to try this out, but I’ve never tasted this bread before. By the look of the recipe, the bread seems very salty with 1 Tbsp of salt for every cup of water.
Altogether 4-6 Tbsp of salt? Just need to clarify before I attempt this

Boris at June 29, 2011 at 8:56 am

Not really. With the large amount of flour, the salt dissipates quite a bit. If you’re not sure, use half the salt and let me know your results.

Monika September 6, 2011 at 9:39 am

I have made Pan Amasado quite frequently, for years and for those who have to watch your sodium intake (highly recommended) use 1 teaspoon of sea salt instead per cup of water, and replace the Crisco for olive oil, 1 tablespoon per cup of flour, that requires that you measure the 5 pounds of flour in 8oz. measure cups….now we all know that adjustments need to be made depending on the country you live in, since flours do differ, and so on, but personalizing and perfecting your own recepe is the fun of the cook or chef. I specialize in cooking for restricted diets. Mostly organic and all fresh ingredient made from scratch. Thanks Boris for sharing with us, any more traditional recepes? I make a killer Pastel the choclo! lol, m

Gonzalo De Orense November 13, 2011 at 8:42 pm

The best pan amasado is the one made with real “LARD”.
Pork lard to be exact. That is not healthy of course but it taste great.
Now if you add “chicharrones” the you will have Pan Amasado con Chicharrones”
The best one I’ve tried was in Caracoles, the small little post before crossing to Argentina, where you check you passport back in the 50’s and 60’s. It was the “official” stop for breakfast before going to Mendoza. Mmmm….. if I can just have one of those……

Boris at November 15, 2011 at 9:09 am

Thanks for your comment Gonzalo

Kelsey February 14, 2012 at 7:26 pm

Made this for my Chilean fiance for valentines day! Even though its a lot of bread (I have about 40 panes with the recipe) It’s perfect because he is always homesick for his pan! Turned out delicious. They weren’t as flat as the authentic chilean ones, but that was most likely my wrong-doing. Thanks!

Linzot January 19, 2013 at 5:56 pm

Thanks for sharing your recipe Boris! I just made this bread, and I’m already excited to make the next batch.

What I would change for next time (to tweak it to my personal taste)
-Less salt – the bread (to my taste) was noticeably salty
-Squish it down nice and thin (well under one inch thick) before you put it in the oven…then you get a nice flat bread instead of big puffs…this is my preference!
-My dough balls were kind of big…I’d prefer smaller panes so that’s what I’ll do next time
-And I’d probably halve the recipe…first we’ll see how long these ones last

Thanks again!

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