Marraqueta

Name: Marraqueta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 rolls
Ingredients: 8 cups flour; 2½ cups water; 1 tablespoon salt; 2 tablespoons dry yeast; 1 teaspoon sugar

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 rolls
Course
Bread
Cuisine
South American, Vegan

Marraqueta

Imani Morrison

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Marraqueta, also known as pan francés and pan batido is a traditional Chilean bread composed of a pair of attached soft rolls.

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Ingredients

Servings

8 cups flour
2½ cups water (at room temperature)
1 tablespoon salt
2 tablespoons dry yeast
1 teaspoon sugar

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Instructions

In a cup put some warm water, dissolve the yeast along with the sugar. Let the mix rest for 10 minutes.
Meanwhile, in a large bowl, add the flour and salt. Add the yeast and water mixture.
Form a uniform and semi-soft dough. Knead the dough for about 8 minutes.
Place the dough into a large bowl, previously sprayed with a little bit of cooking spray (you can alternatively use butter instead). Allow to ferment for 30 minutes.
Then, divide the dough into portions of 3.5 oz (100g) each. You may use your own hand to calculate and extract equally-sized portions.
Wind each portion, which refers to forming evenly-shaped dough balls with the palm of the hand, in a circular motion.
Let the dough rest again for 20 minutes.
Join the dough balls by two portions together at a time, and knead slightly to make them more elongated.
Then with an accessory like a knife sharpener, divide the dough in the middle, as shown in the photos.
Then place the shaped pieces of dough on a baking tray lined with parchment paper. Another way is to place the bread on top of a buttered baking tray.
Ideally, let the bread rest for another 20 minutes at least.
Bake for about 18 minutes in a 450F/220C oven, or until the bread is golden brown on top.