🥖 Marraqueta

Name: Marraqueta
Total time: 150 min
Yield: 8
Cuisine: Chile · Nationwide
Ingredients: 500 g bread flour; 330 ml warm water; 10 g salt; 5 g instant yeast

Origin: Chile · Nationwide

270kcal

per serving · 100 g

270kcal

per 100 g

9 gProtein9 g / 100 g

1 gFat1 g / 100 g

56 gCarbs56 g / 100 g

Marraqueta is Chile’s everyday bread: a crusty white loaf with a crisp golden crust and a soft, airy crumb. It is made of joined lobes that pull apart into separate pieces. It is eaten fresh with butter, avocado, cheese or ham, and is the usual bread at breakfast and teatime.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: flour

Not keto56 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

flour

Recipe

8 servings150 min

Ingredients

500 g bread flour
330 ml warm water
10 g salt
5 g instant yeast

Method

Mix the flour, salt and yeast, add the water and knead for 10 minutes until smooth and elastic.
Cover and let rise for about 1 hour until doubled.
Divide the dough into 4 equal pieces; cut each into two, lay the halves side by side touching, and press firmly along the middle with the edge of your hand or a thin stick so they join.
Place on a floured tray, cover and rest for 40 minutes.
Heat the oven to 230 °C with a tray of hot water at the bottom for steam.
Bake for 20–25 minutes until deep golden and crusty; cool slightly and pull the breads apart into 8 halves.

How to make it lighter

At about 270 kcal per 100 g, a piece is a moderate portion; the spread matters more than the bread, so go easy on butter.
Top it with avocado, tomato or a thin slice of cheese for protein and healthy fats instead of jam or manjar.
Pair it with eggs or lean ham at breakfast to make the meal more filling.

History

Marraqueta, also called pan francés or pan batido, is one of the most common breads in Chile and a fixture of neighbourhood bakeries. It is often credited to European immigrant bakers, and today it is hard to imagine a Chilean breakfast table without it. It is made from just flour, water, yeast and salt, and is best eaten warm on the day it is baked.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →