Traditional Chilean Pan Amasado

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Pan Amasado is a delightful, traditional Chilean kneaded bread, perfect for any meal or as a satisfying snack. This bread's rich flavor and soft texture make it a favorite in Chilean households, ideal for enjoying with a hot cup of tea or coffee.

Ingredients

🌾 1 kg Flour, no baking powder
🍞 10 g Granulated dry yeast, or 20 g fresh yeast
🧂 20 g Salt, approx. one semi-heaped tablespoon
💧 300 ml Warm water
🧈 100 g Vegetable shortening, for a richer flavor

Instructions

1- Mixing the Dough:

In a glass mixing bowl, place 1 kg of flour and form a well in the center.
Add 10 g of granulated dry yeast to the well.
Sprinkle 20 g of salt on the side of the flour, avoiding direct contact with the yeast.

2- Combining Ingredients:

Gradually pour 300 ml of warm water into the well, mixing from the center outwards.
Once partially combined, transfer the dough to a floured surface.

3- Adding Shortening:

Incorporate 100 g of vegetable shortening into the dough.
Knead by hand for 20 minutes, or for 10 minutes with a stand mixer, until smooth and elastic.

4- First Proofing:

Lightly oil a stainless steel bowl and place the dough inside, turning once to coat.
Cover with a tea towel and let it rest in a warm space for 1-2 hours, until doubled in volume.

5- Shaping the Buns:

Punch down the risen dough to release gas.
Roll it into a long log and cut into 10-12 equal portions.
Shape each portion into a round bun, folding edges inward and rolling gently.

6- Preparing for Baking:

Lightly oil two baking sheets or line them with parchment paper.
Place the buns on the sheets, spaced apart, and slightly flatten with your hand.
Prick the tops with a fork.

7- Baking:

Let the buns rest while preheating the oven to 200°C (use convection mode if available).
Bake for 30 minutes until golden brown.
Remove from the oven and cool slightly before serving.

Prep Time: ~35 minutes
Cook Time: 30 minutes
Total Time: ~3 hours 50 minutes
Servings: 10-12 buns
Equipment: Glass mixing bowl, stainless steel bowl with measurement markings, glass measuring jug, measuring spoons, wooden kitchen table or countertop, red-handled kitchen knife from ABCDIN, baking sheets or trays included with ABCDIN oven, electric oven model "abcedin" from ABCDIN, fork, white lemon-patterned tea towel, white oven mitts, wooden serving plate, optional stand mixer

Cooking Tips

Ingredient Separation: Ensure salt doesn't touch yeast initially to ensure proper fermentation.
Proofing Environment: A warm environment speeds up dough rising.
Convection Baking: Promotes even baking in larger ovens like the 80-liter model from ABCDIN.
For Golden Tops: Optionally brush buns with milk before baking.

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