Chilean Marraqueta Pan (bread rolls)

Chile excels at bread. The year I spent there included many stops to bakeries, where a small shop will have wall-to-wall (often) wooden bins of the most popular kinds of bread. Marraquetas are one of the most quintessential Chilean breads. They have a crisp outer crust and soft interior plus the unique look. Enjoy with avocado (palta) or Chilean stew — pictured above.

Ingredients (makes 12 rolls)

• 15 grams of dry yeast

• 1 kg strong flour (bread flour is ideal, but all purpose works)

• 650 grams of warm water

• 5 grams of salt

• (opt) ice, for steam

Instructions

1. sprinkle yeast in warm water and let proof for 10 minutes

2. mix flour and salt together

3. stir in water yeast mixture to dry mixture until combined

4. knead for 8 minutes until smooth and elastic

   put dough in a clean, oiled boiled. Cover with lid or damp towel and let rise in warm place for 30 minutes.
   ~

5. remove dough and section into 100 gram pieces

6. roll dough on a clean, dry countertop to form tight balls

7. set the dough balls on a lined baking sheet

8. cover dough balls with damp towel and put in warm place to rise for 30 minutes
   ~

9. take two dough balls and roll them gently on the counter, do not deflate

10. press the bottoms of two balls together — gently — and set on counter

11. roll the two balls together, keeping them connected so they elongate slightly (see picture). This is tricky.
    Tips:
    • use damp hands a clean counter for traction (no flour)
    • tap the bottom of each ball with your damp hands and press them together
    • roll the dough on the counter so the ends look like lemons

12. use a long, narrow cylinder tool from the kitchen (I used a metal straw) and press down firmly, horizontally across both rolls to create a long, indent (see picture)

13. preheat oven to 450°F and add cast iron pan to lowest rack (see note). Let the pan heat in the oven for the full 30 minutes of the full, final proof (step 14)

14. return to lined baking tray and let them rise for another 30 minutes

15. put baking sheets into preheated oven

16. add 1 to 2 cups of ice to cast iron pan and close door quickly. This will create steam in your oven and improve the crust. Do not drop cold water or ice onto the glass door of your preheated oven

17. bake for 18 minutes until golden

18. remove and enjoy with butter or jam. Excellent with Chilean stew.

Notes

This bread is fussy and they may not be pretty the first few times you make it, but they will taste great!

There are a lot of ways that you can make bread. The way I’ve recommended uses things that most people have around the kitchen (cast iron vs. baking stone). If you are a confident bread baker, feel free to swap in your own tips.

When using a cast iron pan to add steam to the oven, you want to make sure that the cast iron pan is hot. That’s why it need to be in there as the oven preheats and for 30 minutes after. The contrast between the ice and hot cast iron will create a plume of steam. Shut the door quickly after to trap it. Do NOT let the ice or cold water touch the hot glass over you oven door. It could crack.