• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Chilean
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches (en)
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread
  • Houston gardening
  • Español

Marraquetas Chilean Bread

June 24, 2021 by Pilar Hernandez

Versión en español

Marraquetas Chilean Bread

Marraquetas, Chilean Bread or Pan Francés (French rolls) or Pan Batido (whipped bread) is the most classic Chilean bread.

Marraquetas are an everyday bread, not shared with guests but always present on the family table for breakfast, lunch, tea, and dinner.

This recipe is adapted from a recipe from Peter Reinhart: Baguettes published in his book “Crust and Crumb.” You need to start the day before, but the result is fantastic and authentic to the Chilean flavors.

Recipe originally published in March 2016.
Marraquetas

You may also like the recipe: Pan amasado (Chilean Country bread).

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marraquetas, Chilean Bread

★★★★★

5 from 2 reviews

Print Recipe
Pin Recipe

A fantastic yeasted bread.

  • Total Time: 2 hours
  • Yield: 6

Ingredients

Units
  • 3 1/2 cup all-purpose flour
  • 3 1/2 cups bread flour
  • 1 teaspoon brown sugar
  • 2 2/3 cup cold water
  • 1 1/2 teaspoon instant yeast
  • 2 1/2 teaspoons salt
  • vegetable oil spray

Instructions

  1. Combine flour, salt, brown sugar, and yeast in the mixer, bread machine, or mixer bowl. Add water and mix until it forms a ball. Dump onto a floured counter and knead vigorously for 10 minutes. Place in a clean bowl, drizzle with vegetable oil, cover the bowl, and let rise for 30 minutes. Knead gently into a ball and rest 90 minutes or more in the bowl until doubled in size.
    Marraqueta dough
  2. Divide the dough into six equal portions and make balls with them. Sprinkle lightly with vegetable oil spray, put them in a large Ziploc bag, and let stand 30 minutes.
  3. Prepare two baking sheets, cover with parchment paper, spray with vegetable oil, and coat with semolina or cornmeal.
  4. To shape the Marraquetas: Make a ball and stretch gently by hand, trying to make an oblong shape. Make a cross with a wooden or metal rod (the handle of wooden spoon works, for example). Then again, sprayed with vegetable oil spray and placed in prepared sheet, put them in the plastic bag and let them grow for 15 minutes. Refrigerate overnight.
    divided dough folding the dough shaping shapping Marraquetas
  5. The day after taking from the refrigerator must have grown between 50-75% of its original size, let it stand 1 hour at room temperature. Remove from the bag 15 minutes before placing them in the oven.
    Resting marraquetasRaw marraquetas
  6. Preheat oven to 475F or 245C with a pizza stone inside. Put an empty pie pan on the oven floor. Put 1 cup of hot water into the pie pan. Put the Marraquetas in the oven over the stone, leaving the parchment paper. Sprinkle the loaves of bread and the oven walls with water slightly. Repeat 2 minutes later. And then one minute later. Reduce oven temperature to 450F o230C.
  7. Bake for 10 minutes. Rotate the pan. Continue baking for 10 minutes or until well browned. Turn off the oven and leave in for 5-10 minutes, until they look dark and seem to not stand another minute in the oven.
  8. Remove and let stand on a rack for at least 30 minutes. Eat!
    Marraquetas, Chilean Bread
  • Author: Pilar Hernandez
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baked
  • Cuisine: Chilean

Keywords: marraquetas, chilean bread

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Marraquetas


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Breads, Chilean Breads, Chilean recipes, Savory things

About Pilar Hernandez

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Antonio Herrera

    October 18, 2015 at 1:32 pm

    Thanks! I will try this recipe.

    Reply
  2. Ximena

    March 11, 2016 at 6:10 pm

    Thank you Pilar for sharing. Wow! this bread takes a loooong time to make. But I know it’s worth it. I have to make it one day.
    Viva Chile!

    Reply
    • Pilar Hernandez

      March 12, 2016 at 10:28 am

      Yes, is slow, but very delicious.

      Reply
  3. Barbara

    July 7, 2016 at 12:31 pm

    No sabes cuánto detesto el pan acá en usa! Apenas tenga tiempo lo hago! A mi marido le encanta la cocina así que lo voy a tener haciendo pan más seguido con tu receta! Gracias!

    Reply
    • Pilar Hernandez

      July 7, 2016 at 8:54 pm

      Excelente!!! Nosotros hacemos todo el pan en casa.

      Reply
  4. Richard Burau, 'Old Grey Coyote'

    July 7, 2016 at 2:30 pm

    Hola, Pilar, from Phoenix, Arizona, USA, in the Sonoran Desert,
    As a retired recent septuagenarian I regularly rise about 3am 1)to avoid the searing Sonoran heat 2)to watch the Tour de France and 3)most importantly, to bake bead three days per week.
    I regularly keep a 750g to 850g of two to three day old batch of sourdough going in the refrigerator. This morning was a bread day, and just before going to shape today’s loaf, I scanned the NPR news site. And there was an article ‘In Chile, ‘Marraqueta’ Is The Daily Bread’, (http://www.enmicocinahoy.cl/chilean-bread-marraquetas/ ) that made my decision for today’s loaf of bread. American expat Eileen Smith featured your recipe, (if she wasn’t a friend before, she should be by now.)
    The batch of dough that I had going was for a simple Rustic, so I shaped it for Marraquetas. Fantastic! I have a new ‘go to’ bread… with slight modifications. I occasionally give a few younger neighbors freshly baked bread on weekend mornings. They will be getting a surprise this weekend.
    I know these tips will change the nature of Marraquetas, but I find that the finished flavor and texture in Rustic Breads to be preferble: a)If you have a large enough roasting pan of some type, pre-heat it on the baking stone, then remove it just before sliding the bread in, spritzing the loaf with water, then quickly cover the loaf with the inverted roasting pan (approximates the Dutch Oven method) for that toothsome, crackly crust that I can clearly see in your very scrumptious photograph, and promotes the custardy crumb development. b)Start the bake at 450F, ten minutes in drop the temperature to 375F, then 20 minutes in remove the roasting pan to finish the browning of the crust c)Add 1/4 teaspoon of citric acid (sour salt) for additional tanginess in flavor… I know! Not authentic! But I have been a sourdough afficianado since my first visit to San Francisco in 1969. Diastatic Malt can also finishthe loaf with a gorgeous golden sheen…. more apostasy, I know; but it’s all in search of the Perfect Loaf.
    Thank you for your blog and this post. I shall be revisiting for more South American delights.

    Reply
    • Pilar Hernandez

      July 7, 2016 at 8:53 pm

      Thanks Richard for sharing here. I love all breads and I will be trying your variations.

      Reply
  5. Nancy Illanes

    July 8, 2016 at 6:55 am

    Gracias Pilar por tu receta ,hace mucho tiempo yo quería saber cómo hacerlas ,pero ahora voy a tratar,hago pan amasado pero mi favorito siempre ha sido y será la marraqueta chilena ,

    Reply
    • Pilar Hernandez

      July 8, 2016 at 8:44 am

      Suerte!

      Reply
  6. Hannah

    June 10, 2018 at 8:08 pm

    I love Chile. After spending 5 months here, I am looking forward to having a resource for all the Chilean foods I can’t get in the US and must make on my own!
    Un Abrazo

    Reply
    • Pilar Hernandez

      June 11, 2018 at 8:07 am

      Absolutely, I learn to cook because how much I miss the traditional food of my country. Abrazos,

      Reply
  7. Adrienne

    October 4, 2019 at 4:18 am

    Oh my goodness! Such a great experience with this recipe! I made this bread for a friend of mine who just moved to the United States from Chile. She always tells me how much she misses the bread. Having visited Chile before, I could understand why! I wanted to give her a taste of home for her birthday. The recipe is involved and takes a long time but I found it extremely fun to make! The instructions explain each step very well and were easy to follow. They turned out amazing! My friends reaction was priceless! She almost fell over when she saw the bread and kept saying, “I can’t believe it! It’s the same!” “Te quedó igual, el mismo sabor! Es increíble te quedo igual”. So thank you for this recipe and providing a little piece of Chilean happiness.

    Reply
    • Pilar Hernandez

      October 4, 2019 at 1:33 pm

      You are an awesome friend and baker. Thank you for telling me the whole story I can relate so much to your friend. I’m happy it was an outstanding success. Cheers to Marraqueta!

      Reply
  8. Greg Bailey

    February 29, 2020 at 10:53 pm

    Thanks for the translation. I’m in Chile right now and wanted the recipe from a person who bakes.

    Reply
    • Pilar Hernandez

      March 1, 2020 at 3:46 pm

      You are welcome. Good luck.

      Reply
  9. Barbara Pottle

    April 13, 2020 at 3:40 pm

    Do I need to refrigerate overnight can I just let rise again and bake?

    Reply
    • Pilar Hernandez

      April 14, 2020 at 6:01 pm

      You could. It has less flavor, but still good.

      Reply
  10. Gloria ONeil

    July 27, 2020 at 11:28 pm

    Pilar, the recipe for Marraqueta is fantastic!!!!
    I baked it today …. oh my goodness it tasted just Ethel ones in Santiago.
    Thank you for compartir such a fantastic recipe.
    I couldn’t go to Chile this year because is COVID….. but today I had onces con té y marraquetas con queso …. just like I do at my sister’s house in Santiago.

    Reply
    • Pilar Hernandez

      July 28, 2020 at 12:26 pm

      I’m so glad, Gloria. Thanks for commenting. I also couldn’t go to Chile this year, so sad.

      Reply
  11. Deena

    September 21, 2020 at 8:41 pm

    Hello, I have a few questions. Do you keep the bread on the baking sheets with the parchment paper on top of the stone or you do keep them on the parchment paper but remove the baking sheets and then place them on the stone? How do you keep the bag from sticking to the bread overnight in the refrigerator? While they are in the refrigerator overnight they rise ?

    Reply
    • Pilar Hernandez

      September 22, 2020 at 2:20 pm

      The baking sheet does NOT go into the oven. The parchment paper can go, and it’s helpful to place them there.
      Lift the bag with something, the idea is to form a tent.
      They rise very slowly in the fridge.

      Reply
  12. Nik English

    September 20, 2021 at 7:26 pm

    He tratado encontrar un receta para Marraquetas por 20 anos. Yo Vive en Chile hace 20 anos y extrano los sabores de Chile. Yo Compre su libro inmediatamente. Gracias para esto tesoro.

    ★★★★★

    Reply
    • Pilar Hernandez

      September 21, 2021 at 12:36 pm

      Thanks Nik for buying the book and welcome to the blog!

      Reply
  13. James Carey

    January 9, 2022 at 9:07 pm

    I spent two years in Chile and I loved the bread there. Especially marraqueta. I searched the recipe and found this one. I was all excited to make it and I looked at the prep time and total time and it said two hours and I thought sweet I can do this in time for dinner. Then later in the recipe it says to leave refrigerated overnight. I love the recipe and the bread but maybe make that quick “FYI” to readers that this recipe takes way longer than two hours. If you add up the times in the recipe minus the overnight part it is 4 1/4 hours of prep and cook. Thanks for the recipe. And the book!

    ★★★★★

    Reply
    • Pilar Hernandez

      January 10, 2022 at 1:51 pm

      Marraquetas do take a long time, like all yeasted loaves of bread. Total time, in general, is active time making the bread and cooking, which doesn’t account for downtime in recipes. I will put a note at the start. Thanks.

      Reply

About Pilar

Instagram

Privacy

Facebook

Licensing

In your inbox

Copyright © 2022 · Pilar's Chilean Food & Garden · All Rights Reserved