Dairy-Free Chilean Pan Amasado with Avocado and Tomato
A rustic, dairy-free version of Chilean homemade bread, perfect for breakfast. This recipe skips the traditional lard or butter, substituting it with olive oil for a healthier option.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine flour, yeast, salt, and sugar.
- 2Add olive oil and warm water. Mix until a dough forms.
- 3Knead dough for 8-10 minutes until smooth and elastic.
- 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.
- 5Preheat oven to about 205°C (200°C).
- 6Punch down dough and divide into 6 equal pieces.
- 7Shape each piece into a round loaf.
- 8Place loaves on a baking sheet lined with parchment paper. Press down gently to flatten slightly.
- 9Bake for 20-25 minutes, or until golden brown.
- 10Let cool slightly. Slice and top with avocado and tomato slices. Season with salt and pepper.
Substitutions
Lard/Butter → Olive Oil
Adds moisture and flavor without dairy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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