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Chilean colizas

Colizas Chilean Bread

A delicious bread, great for sandwiches.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 Colizas


  • 750 grams of all-purpose flour
  • 15 grams of salt
  • 7 grams of dry yeast
  • 70 grams of unsalted butter at room temperature
  • 430450cc tepid water
  • 1 egg


  1. Weigh the dry ingredients and mix. Add butter and 400 cc water and knead until the dough is elastic. About 10 minutes if using the machine, or 15 by hand.
    Dry ingredients Dough
  2. Place in an oiled bowl and cover with a cloth. Allow leavening until it doubles its size, between 1 hour and 1 hour and a half.
  3. Divide the dough into two halves. Remove one half to a lightly floured surface and roll flat until you have a large rectangle. Fold on itself three times, like a letter. Cut the edges and then cut Colizas that are 2 1/2 inches wide. You will get 5-6 from each half.
    Folded dough portioning the doughColizas left to rise
  4. Repeat with the second half of the dough. Place on a buttered baking sheet. Allow leavening for a second time, 45 minutes to 1 hour.
    Raised dough
  5. Preheat the oven to 200C or 400F.
  6. Brush the Colizas with a mix of beaten egg and water. Pinch with a fork.
    brushed and ready for the oven
  7. Bake for 20-25 minutes or until golden.
  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Oven
  • Cuisine: Chilean

Keywords: Colizas, Chilean Bread