The Journey to Perfecting Chilean Marraquetas
Take a moment and imagine a bread that’s not just a meal component, but a cultural experience — that’s what I discovered with the Chilean Marraqueta. This crispy-on-the-outside, soft-on-the-inside masterpiece turned my kitchen into a Chilean bakery with just four simple ingredients. And it’s such a winner, I’m excited to tell you it’ll feature in my upcoming easy bread cookbook!
Unveiling the Magic of Marraquetas
The Marraqueta, often the foundation of a satisfying sandwich or a delightful breakfast treat, is an ode to the beauty of bread-making in its purest form. Here’s how you can create these Chilean wonders:
- The Awakening: In a bowl, whisk together 1 1/4 cups of lukewarm water with 2 tsp of yeast. Gently coax in 3 cups of flour and 1/2 tsp of salt, mixing to form a soft, promising dough.
- The Rise: On a generously floured surface, pour your heart into kneading the dough for about 5 to 7 minutes until it’s smooth and elastic. Tuck it in under a cozy cloth and let it rise, dreaming of doubling in size over the next 2 to 3 hours.
- Shaping the Bond: After its rise, the dough should be full of life. Divide it into pairs to form the base of your Marraquetas, roll each into a smooth ball, and gently press them together on a floured parchment paper. They should stick like best friends.
- The Marraqueta Mark: Following a short rise, use a rod to press a distinctive line down their centers — this is the Marraqueta’s signature that makes it instantly recognizable. Another rest, and they’ll be ready for their final transformation.
- The Bake: Shower the loaves with a sprinkle of water before placing them into a 400-degree hot oven, with a tray of boiling water below to create a steamy haven. After 10 minutes, remove the water, letting the bread finish its crisping process for another 10 minutes.
- The Feast: Emerge your Marraquetas from the oven and marvel at their golden crust. They’re now ready to be enjoyed, perhaps with a smear of butter or as the star of your favorite sandwich.
A Note on Gluten-Free Alternatives
Want to keep it gluten-free? Swap out the regular flour for a gluten-free mix and consider adding a teaspoon of xanthan gum to mimic gluten’s binding properties. Keep an eye on the dough’s hydration and adjust with more water if needed.
Embracing the Marraqueta Experience
The Marraqueta isn’t just bread; it’s a narrative of tradition, simplicity, and warmth. Whether you split it for a sandwich or toast it for breakfast, every bite speaks to the heart of Chilean culinary artistry.
In Chile, bread’s not just food, it’s a social network! Crunchy on the outside, pillowy soft on the inside, Marraquetas are the unsung heroes at every meal. Everyone’s into them, and life’s just better when they pop up at your table.
Low Ingredient Breads: The Cool Kids of the Bakery
Low ingredient breads are the rebels of the bread world. They’re all, “Who needs extras when you’ve got the basics?” Think of them as the minimalist artists of the oven, turning flour, water, yeast, and a pinch of salt into Instagram-worthy loaves.
Why Simple Breads Rock Our World
Marraquetas remind us bread doesn’t need to be complicated to be amazing. It’s about kicking additives to the curb and getting back to bread that tastes like, well, bread. It’s a throwback to when eating was all about the good stuff – simple, wholesome, and oh-so-tasty.
The Bread Revolution: Less is More!
My upcoming cookbook is your ticket to the bread revolution. Imagine a world where four ingredients can take you on a global taste adventure. We’re bringing sexy back to simplicity, one loaf at a time. So stay tuned, follow @minoomakesstuff, and let’s bake our way to a yummier, simpler world! 🥖✨
4 Ingredient Chilean Marraquetas!
Equipment
Ingredients
- 1 ¼ Cups Lukewarm Water
- 3 Cups All-Purpose flour
- 2 Tsp Active Dry Yeast (or instant yeast)
- ½ Tsp Salt
Instructions
- In a bowl, combine lukewarm water and yeast. Add in all purpose flour and salt. Mix until a dough forms, then transfer to a flat surface and knead into a smooth dough (5-7 min). Place in a bowl, cover and allow to rise for 2-3 hours. Optional: lightly oil bowl.
- Once your dough has doubled, pinch down and divide into 8 sections. Bunch into a smooth ball.
- Place floured parchment paper onto a baking sheet, and add the dough balls 2 at a time, pressing them together with a little bit of water and pinching them together by hand. Cover and allow to rise for 15 min.
- After 15 min, use a rod (I used the back of a spatula) to make a line intent between the 2 dough balls that are now connected together (watch video). Cover and allow to rise for another 25 min.
- Finally, brush all the breads with some water. Bake in the over at 400 degrees with a water bath of boiling water beneath (boiling water poured into a baking sheet). Bake for 10 min, remove the water bath and bake for another 10 min.
- Remove from the oven and enjoy!!!
The recipe looks delicious but what did I do wrong. I used gluten free flour I didn’t add the xanthan bc the flour bag says it has it already (King Arthur) first of all dough didn’t rise. I followed the rest of the directions. Baked for 20 minutes bread came out hard 😐
Hi Jessie!! A few things I can think of: did you let your dough rise for longer? did you add a bit more water? With gluten free baking these things can help you get the best result for your bread!