Receta pan amasado

Pan Amasado – Receta paso a paso (fácil y rápido)

Es un típico pan casero chileno, frecuentemente cocido en un horno de barro tradicional calentado con madera o carbón, construido cercano a la casa principal.

Cuando el pan se ofrece para la venta, ésta es anunciada con una bandera blanca desplegada a la entrada de la vivienda campesina.

Pan Amasado – Receta paso a paso (fácil y rápido)

2 de 34 votos
Categoría: panCocina: chilenaDificultad: intermedia


Tiempo de preparación







Pan, un clásico chileno y que hoy con esta receta tú también podrás prepararlo desde la comodidad de tu casa.


  • 4 cucharaditas de levadura en polvo

  • 1 taza de agua tibia

  • 1 cucharadita de azúcar

  • 3 tazas de harina

  • 1 cucharadita de sal

  • 2 cucharadas de manteca vegetal, blanda


  • En un bol disolver la levadura en el agua tibia con el azúcar; dejar reposar.
  • Sobre una superficie lisa cernir la harina con la sal y hacer una corona al centro; agregar la manteca y la levadura. Con una cuchara de madera mezclar rápidamente todos los ingredientes hasta formar una masa; trabajarla vigorosamente durante 2-3 minutos, hasta que esté suave y flexible.
  • Colocar la masa en un bol aceitado, cubrir con un papel plástico y dejar reposar 1-3 horas en un lugar tibio hasta que doble su volumen.
  • Golpear la masa y trabajarla hasta que esté suave y blanda; formar 12 panes pequeños de superficie lisa. Colocarlos sobre una lata de horno, pinchar la superficie con un tenedor y dejar reposar durante 30 minutos.
  • Precalentar el horno a temperatura media-alta (190°C).
  • Hornear los panes durante 20 minutos o hasta que estén ligeramente dorados. Servir caliente.

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