Dairy-Free Chilean Pan Amasado with Avocado and Tomato

Ingredients

• 3 cups All-Purpose Flour
• 2 1/4 teaspoons Instant Yeast
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Olive Oil
• 1 1/4 cups Warm Water
• 1 Avocado
• 1 Tomato
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a large bowl, combine flour, yeast, salt, and sugar.
2. 2Add olive oil and warm water. Mix until a dough forms.
3. 3Knead dough for 8-10 minutes until smooth and elastic.
4. 4Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. 5Preheat oven to 400°F (200°C).
6. 6Punch down dough and divide into 6 equal pieces.
7. 7Shape each piece into a round loaf.
8. 8Place loaves on a baking sheet lined with parchment paper. Press down gently to flatten slightly.
9. 9Bake for 20-25 minutes, or until golden brown.
10. 10Let cool slightly. Slice and top with avocado and tomato slices. Season with salt and pepper.

Substitutions

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