Pan Amasado
A crusty Chilean roll for sandwiches
Ingredients
- 1 pkg yeast
- 2 oz warm water
- 1 tsp sugar
- 3/4 C milk
- 1 tbsp lard
- 4.5 C flour
- 1 tbsp salt
- 1/2 C warm water
Instructions
- Combine 2oz warm water w/ yeast and sugar, set aside
- Heat milk and lard in saucepan to melt lard, remove from heat once melted
- Add flour and salt to mixer bowl. add yeast mixture. start mixing w/ dough hook on low
- Add milk/lard mixture, continue to mix on low
- Slowly add as much warm water as needed to bring dough together.
- Bump mixer up one notch and let knead for 9 minutes
- Allow to rise, covered, for 2-3 hours, until doubled in size
- Punch down. roll into cylinder.
- Pull in roughly equal handfuls off one end of the cylinder. You should end up with 10 or so.
- Pinch, roll, and shape dough into balls.
- Using fingers, smash balls down into flattened shape. Cover for second rise, 30-45 minutes
- Punch holes in each roll with a fork. Bake at 400 for 20-25 minutes or until nicely browned
Notes
I underbaked the rolls a bit so I could freeze them and reheat in the oven as needed. I did taste one simply spread with butter fresh out of the oven though–indescribably good. I might cut the salt down just a bit next time, or else use unsalted butter, but from the recipes I’ve seen, they do tend to make this dough salty.