Traditional Chilean Dishes
How to Make Chilean Kneaded Bread, a Traditional Recipe from Chile
Prepare at home an authentic Chilean kneaded bread: golden on the outside, tender on the inside, and with that traditional flavor that combines perfectly with butter, avocado, cheese, or jam.
This homemade bread, a classic of Chilean cuisine, is prepared with an enriched dough with lard, two rests, and a cooking process until a golden surface and a soft interior are achieved.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of all-purpose flour without baking powder
- ✓10 g of instant dry yeast
- ✓1 teaspoon of sugar
- ✓1 ¾ teaspoons of salt
- ✓300 ml of lukewarm water
- ✓80 g of melted and lukewarm lard
- ✓A little extra flour to work the dough
02
Step-by-step method
- 01
Place approximately 100 ml of the lukewarm water, taken from the 300 ml indicated, in a large container. Add the sugar and dry yeast, mix gently and let rest between 5 and 10 minutes. The water should be lukewarm, never hot.
Place approximately 100 ml of the lukewarm water, taken from the 300 ml indicated, in a large container. Add the sugar and dry yeast, mix gently and let rest between 5 and 10 minutes. The water should be lukewarm, never hot.
- 02
While the yeast is resting, put the flour in a large bowl and mix it with the salt. Make a hole in the center.
While the yeast is resting, put the flour in a large bowl and mix it with the salt. Make a hole in the center.
- 03
Pour into the hole the activated yeast, the melted and lukewarm lard, and the rest of the lukewarm water little by little.
Pour into the hole the activated yeast, the melted and lukewarm lard, and the rest of the lukewarm water little by little.
- 04
Mix with a wooden spoon or with a clean hand until there are no dry areas. The dough should be somewhat sticky, but not liquid. If it is too dry, incorporate a few drops of the reserved water; if it is too sticky, add a small amount of extra flour.
Mix with a wooden spoon or with a clean hand until there are no dry areas. The dough should be somewhat sticky, but not liquid. If it is too dry, incorporate a few drops of the reserved water; if it is too sticky, add a small amount of extra flour.
- 05
Pass the dough to a lightly floured surface and knead for 8 to 10 minutes. Push it with the base of the palm, fold it over itself, and turn it until it becomes smooth, flexible, and soft.
Pass the dough to a lightly floured surface and knead for 8 to 10 minutes. Push it with the base of the palm, fold it over itself, and turn it until it becomes smooth, flexible, and soft.
- 06
Form a ball, place it back in the container, cover it with a clean cloth, and let it rest in a temperate place for about 1 hour, or until it clearly increases in volume.
Form a ball, place it back in the container, cover it with a clean cloth, and let it rest in a temperate place for about 1 hour, or until it clearly increases in volume.
- 07
Gently press the dough to remove excess air and divide it into 12 similar portions. Ball each portion by bringing the edges to the bottom and turning it on the table until a round and tense ball is formed.
Gently press the dough to remove excess air and divide it into 12 similar portions. Ball each portion by bringing the edges to the bottom and turning it on the table until a round and tense ball is formed.
- 08
Place the balls on a lightly greased or parchment-lined tray, leaving space between them. Flatten them with the palm until they form disks of approximately 1.5 cm thickness.
Place the balls on a lightly greased or parchment-lined tray, leaving space between them. Flatten them with the palm until they form disks of approximately 1.5 cm thickness.
- 09
Poke each bread several times with a fork
Poke each bread several times with a fork. Cover the tray with a cloth and let the breads rest between 20 and 30 minutes.
- 10
Meanwhile, preheat the oven to 200 °C, with heat up and down
Meanwhile, preheat the oven to 200 °C, with heat up and down.
- 11
Bake the breads for 18 to 25 minutes, depending on their size and the behavior of the oven. They will be ready when the surface is golden and the base has a slightly toasted tone.
Bake the breads for 18 to 25 minutes, depending on their size and the behavior of the oven. They will be ready when the surface is golden and the base has a slightly toasted tone.
- 12
Remove the breads from the oven and let them rest for a few minutes on a rack or a surface that allows the steam to escape. Serve them warm, split in half.
Remove the breads from the oven and let them rest for a few minutes on a rack or a surface that allows the steam to escape. Serve them warm, split in half.
- Use lukewarm water, never hot, to avoid damaging the yeast.
- Incorporate the water little by little, as each flour absorbs a different amount.
- Add the extra flour in moderation to avoid the breads becoming hard.
- Respect the two rests to obtain a softer crumb.
- Poke the breads before baking to help control their shape and preserve their traditional appearance.
- The lard gives the most traditional flavor, but it can be replaced with butter, although the aroma will be slightly different.
- To preserve them, wait until they cool completely, wrap them well, and freeze them. You can reheat them directly in the oven at a moderate temperature.