| Prep: 2 hrs | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 296 | 1g | 0.2g | 61g |
| sugars | fibre | protein | salt |
| 0.3g | 2g | 8g | 1.5g |
About Marraqueta
One of the most delightful gustatory treasures to hail from South America is the Marraqueta bread. Better known in some regions as “Pan Francés,” this Chilean staple is revered for its light, airy texture and undeniably appetizing flavor.
The Marvel of Marraqueta
Marraqueta is a type of bread that, while simple in ingredient constitution, asks for a particular set of baking skills. This culinary mastery is primarily angled at obtaining that perfectly crispy crust juxtaposed with a deliciously soft, fluffy interior. To achieve this, an interesting ingredient is used during the baking process — water vapor. This is what gives Marraqueta its distinctive, glossy exterior − a sheen that is a prelude to the mouthwatering goodness contained therein.
What could be more inviting than the smell of freshly baked bread wafting through the air, rousing your senses and stirring up a championship-level anticipation? That’s the magic Marraqueta holds! This proud bread doesn’t need fillings or spreads to shine, its appeal is in its sublime simplicity. A bite into this bread is a snapshot of South American culinary genius.
Marraqueta in Mainstream Cuisine
While Marraqueta bread is delectable on its own, it’s also incredibly versatile. The bread is not only perfect for sandwiches but is also a dreamy accompaniment to soups or salads, making it quite the culinary chameleon.
If you’d like to dip your toes (or rather, your taste buds), into dishes that mirror Marraqueta’s distinctive allure, you might be looking at French Baguettes or Italian Ciabatta. These breads, while different in their own right, share Marraqueta’s enchanting contrast between a crunchy crust and a soft, fluffy interior. One other cousin in the family of tasty bread is the Vietnamese Banh Mi, sporting a similar textural draw.
In the realm of compatible dishes, Marraqueta is a hands-down classic when served with hearty beef chili, contributing to the textures and soaking up the rich sauce wonderfully. It’s also delightful when paired with a saucy chicken stew, adding a thrilling crunch and chewiness to the comforting, homey feel of the dish.
We hope you’re now dreaming of the Marraqueta’s crusty charisma, ready to bake yourself a batch, or seek it out in your local specialty bakeries. Bon appétit!
What You’ll Need
- 1.5 tablespoons of dry yeast
- 1 teaspoon of white sugar
- 2 cups of warm water (around 110°F)
- 5.5 cups of all-purpose flour
- 1 tablespoon of salt
- Water vapor (for cooking)
Method
Step One
Firstly, in a small bowl, combine the dry yeast and white sugar. Add the warm water and stir until the yeast and sugar are completely dissolved. Let the mixture sit for about 10 to 15 minutes, or until the mixture begins to foam.
Step Two
In a large bowl, add the all-purpose flour and salt. Make a well in the middle and pour in the yeast mixture. Mix until the ingredients are well incorporated and form a sticky dough.
Step Three
On a clean, floured surface, knead the dough for approximately 10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
Step Four
Place the dough in a well-greased bowl, cover it with a damp cloth, and let it rise in a warm area for 1 hour or until the dough doubles in size.
Step Five
Once the dough has risen, punch it down and divide it into two equal parts. Then, divide each part into 8 small balls. Shape each ball into an oval and place them on a baking sheet.
Step Six
Preheat your oven to 450°F (230°C). Place a tray filled with water (for steam) at the bottom of the oven to generate a crusty exterior on the rolls.
Step Seven
Bake the rolls for about 20-25 minutes or until they have a golden-brown crust. Remove from the oven and let them cool on a wire rack before serving.
