Recipe Title: Pan Marraqueta (or Pan Batido)
Pan Marraqueta, a traditional Chilean bread, is characterized by its crispy crust and soft, airy interior, making it a perfect accompaniment to any meal. This delightful recipe yields approximately 12 rolls, making it an excellent choice for sharing with family and friends. The preparation of this bread is a labor of love, allowing the baker to enjoy the therapeutic process of kneading and shaping the dough. So, roll up your sleeves and let’s embark on this culinary journey!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 kilogram (approximately 8 cups) |
| Water (at room temperature) | 600 cc |
| Salt | 1 tablespoon (14 grams) |
| Granulated yeast | 15 grams |
| Sugar | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 1.5 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
| Total Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugars | 0.5 g |
| Protein | 4 g |
Instructions
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Activate the Yeast: In a small bowl, combine a little bit of warm water with the granulated yeast and sugar. Stir gently to dissolve and let it rest for about 10 minutes until it becomes frothy, indicating that the yeast is active.
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Prepare the Dry Ingredients: While the yeast is activating, take a large mixing bowl and add the all-purpose flour along with the salt. Mix well to ensure that the salt is evenly distributed throughout the flour.
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Combine Ingredients: Once the yeast mixture is ready, add it to the bowl of flour along with the remaining room-temperature water. Stir until a rough dough begins to form.
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Knead the Dough: Transfer the dough onto a lightly floured surface. Knead the dough for approximately 8 minutes, or until it becomes smooth and semi-soft.
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Let it Rise: Lightly coat a large bowl with oil spray or butter, then place the kneaded dough inside. Cover the bowl with a damp cloth and allow the dough to ferment in a warm place for about 30 minutes, or until it has doubled in size.
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Divide the Dough: Once the dough has risen, gently punch it down to release the air. Divide it into portions of about 100 grams each. You can use your hands to estimate equal-sized portions.
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Shape the Rolls: Roll each portion into a smooth ball by cupping your palm over the dough and making circular motions. Place the formed balls on a floured surface and let them rest for about 20 minutes.
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Form the Marraquetas: Pair two dough balls together and gently flatten them to create a longer shape. Using a knife or a similar tool, make a shallow cut down the middle, about halfway through the dough, to create the characteristic marraqueta shape.
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Prepare for Baking: Line a baking sheet with parchment paper or grease it with butter. Place the shaped marraquetas on the sheet, ensuring there is space between each roll.
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Preheat the Oven: Preheat your oven to 400ยฐF (200ยฐC) while the dough rests for an additional 20 minutes.
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Final Rise: Allow the shaped rolls to rise again on the baking sheet for about 20 minutes. This will help achieve a lighter texture.
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Bake the Bread: Once rested, place the baking sheet in the preheated oven and bake for approximately 18 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
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Cool and Serve: Remove the marraquetas from the oven and let them cool on a wire rack. These delicious rolls can be served warm or at room temperature, making them perfect for sandwiches, alongside soups, or simply enjoyed with butter.
Enjoy Your Creation!
This Pan Marraqueta recipe is not just about making bread; itโs about creating moments of warmth and connection. Whether enjoyed with family at the dinner table or as a snack on the go, these delightful rolls are sure to bring joy to your culinary adventures. Bon appรฉtit!
