Pan de Campo (Peasant Bread)

Country bread from Chile

These dense bread rolls, slightly toasted on a griddle and smothered with sweet Chilean butter and strawberry jam,  made one of my favorite breakfasts during my stay in Chile. The heavy, almost layered consistency of the bread made it special. To me, the heaviness of Pan de Campo was a product of baking it in the shadow of the towering wall of the Andes that stood above us in Santiago.

Chile Alps (Pan de Campo)

Ingredients for Chilean Pan de Campo (Peasant Bread)

  • 20 grams (about 3/4 oz) yeast
  • 1 cup warm water
  • 2 t sugar
  • 7 3/4 – 8 3/4 cups flour
  • 1 cup melted shortening
  • 2 cups warm water mixed with 1 T salt

Mix yeast with 1 cup warm water and sugar. Let stand 20 minutes. Pour into a ring of flour along with cooled melted shortening.

While mixing, gradually add 2 cups warm water with salt. Work until light and shiny (10 minutes).

Form into a roll and divide into 18 pieces. Knead each piece and pat with hands into 2 cm (3/4″) thick rounds. Pierce with fork. Let rise.

Bake at 400F for 15 to 20 minutes.