Breads
Chilean Crusty Bread Rolls
Ingredients
- - 500 g (4 cups) bread flour, plus extra for dusting
- - 10 g (2 tsp) salt
- - 7 g (2 1/4 tsp) instant yeast
- - 1 tsp sugar
- - 300 ml (1 1/4 cups) warm water
- - 1 tbsp (15 ml) oil
Method
- Combine the flour, salt, yeast and sugar in a large bowl.
- Add the warm water and oil, mixing until a rough dough forms.
- Knead for 10 minutes until smooth and elastic, then place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Punch down and divide into 8 equal pieces, shaping each into a small oval roll.
- Take two rolls and press them together side by side, then use a floured dowel or the side of your hand to press a deep central groove down the middle, creating the signature split look.
- Place on a baking tray, cover, and let rise for 20 minutes.
- Preheat the oven to 230°C (450°F) with a small tray of water on the bottom shelf to create steam.
- Bake for 15-18 minutes until deeply golden and crusty, with a hollow sound when tapped.
Introduction: Marraqueta, also called pan francés or pan batido, is Chile's most widely eaten bread, a distinctively split, crusty roll found in bakeries nationwide and eaten with nearly every meal, from breakfast avocado toast to sandwiches like the completo.
Cultural Background: Marraqueta, also called pan francés or pan batido, is Chile's most widely eaten bread, a distinctively split, crusty roll found in bakeries nationwide and eaten with nearly every meal, from breakfast avocado toast to sandwiches like the completo.
Tips: The steam in the oven is what gives marraqueta its shatteringly crisp crust — don't skip the water tray.
Variations: Individual (unpaired) rolls are sometimes made the same way and called pan batido. Naturally vegan as written.
Drinks
Storage: Best eaten the day it's baked; store in a paper bag at room temperature for up to 2 days.
Reheating: Refresh in a 200°C (400°F) oven for 4-5 minutes to re-crisp the crust before serving. Nutrition (approx., per serving) Approx. 200 kcal, 6g protein, 38g carbohydrate, 2g fat, 2g fiber per roll.
FAQs
Q: Why does marraqueta look like it's split in two?
A: It's traditionally shaped from two dough pieces pressed together with a deep groove, which pull apart naturally when torn.
Q: What's the difference between marraqueta and pan amasado?
A: Marraqueta is lighter, crustier and more open-crumbed, while pan amasado is denser and softer, made with fat in the dough.