Rise to the Occasion: Unlocking the Secret to Chile’s Beloved Marraqueta Bread
Crunchy on the outside, marraqueta, also known as beaten bread or French bread, is a staple food in Chile, enjoyed by almost all Chileans at breakfast, lunch, and eleven.
Marraqueta: One of Chile’s Favorite Preparations
The marraqueta is one of Chile’s favorite preparations and is also considered one of the tastiest breads in the world, according to the Atlas of Taste, an encyclopedia dedicated to cataloging the best foods on the planet.
With its crunchy outside and crumbly inside, marraqueta is a beloved bread in Chile, eaten almost all day long. According to the Atlas of Taste, “This is the most popular bread in Chile, a staple food that is usually eaten three times a day.”
The bark of the marraqueta is so valuable that some people even remove the crumb before eating it. This national preparation has managed to place itself in third place among the best muffins worldwide, with a score of 4.4 out of a maximum of 5.
Recipes
Marraqueta Recipe
Since no one can resist this delicious bread, we leave the recipe to you so that you can prepare it with your family.
Ingredients:
- 500g of strong flour
- 300g of water at room temperature
- 7g of salt
- 5g of dry yeast
- Pinch of sugar (optional)
- Normal brushing solution
Prepare
Step 1: To begin with, it is essential to activate the yeast. For this, add 400 ml of warm water with the sugar and baking powder. Dissolve well and let sit for 20 minutes.
In another bowl, add the flour and pour in all the water with the yeast that has already dissolved, and start forming a dough. Add the salt and knead for 10 to 12 minutes until it forms a smooth, soft dough that does not stick to your hands. Cover with a cloth and let it rest for 20 minutes at room temperature.
Step 2: Then, take the dough and stretch it a little with your hands into degas. Divide into buns of 100 gr each (about a medium lemon) and forms very flat balls. Once ready, take 2 buns and put them together, rub them gently with the palm of your hands and roll them back and forth, pressing them on the counter to give them elongated shapes, this way you get the initial shape of the marraqueta. Repeat with all the buns and rest again for 10 to 15 minutes, covered with a floured cloth so they don’t stick.
Step 3: Once time has passed, take each marraqueta carefully and with the help of a stick the thickness of a finger or the handle of a wooden spoon greased with neutral oil, press it along until reaching the bottom giving a classic marraqueta shape getting 4 portions. Place this previously floured piece face down on a floured cloth. Leave a little crease between each one and repeat the same thing with each one. Rest again for 40 to 60 minutes in a warm place, then carefully transfer them to a lightly floured baking tray and bake for 20 to 25 minutes at a high temperature of 200°C until golden and have been cooked.