Marraqueta is a popular South America bread, also famously known as pan frances (French bread) or pan batido (bread prepared by kneading). The bread is commonly eaten by Chileans, Urguans, Bolivians, Argentines, and Peruvians. French baguette dough is used in the preparation of this bread. It is normally distinguished by its different shape, crunchy exteriors and hairy interiors. The bread is normally divided into 4 parts with each having 2 more parts and is normally consumed for breakfast by dunking it in some traditional dip or eaten as sandwich.
Marraqueta Recipe: History
The history of the bread is still in oblivion but there is a popular legend the bread was invented by two French baker brothers with the last name “Marraquete” and the bread could possibly have come into existence sometime in the 1900’s or even before that. These brothers resided in the Chilean port of Valapariso. Some myths say that the bread was first baked in a bakery owned by French in the town of Santiago, and it is named after the baker. It is majorly believed that the bread was introduced in South America by French who descended from Alsace region of France. The marraqueta is known as “Sous Brot “or coin bread in France.
Marraqueta Recipe: Method of Preparation
The bread preparation begins by combining ingredients like flour, salt, sugar, and a leavening agent. Some recipe variations may also suggest adding powdered milk, and egg yolk to the dough. The ingredients are combined to form dough which is molded in specific shapes and baked for about half an hour. The bread is always baked by keeping a small amount of butter between it.
Pan Batido: Trivia
- It has been widely speculated that Chileans wish to have this bread in every meal and for every occasion.
- It is believed that the sales of marraqueta account for about 70% bread sales in Chile.
- In Bolivia there exists a street by the name of this bread.
- The bread is nicknamed as dangerous bread.
- The importance of the bread in the life of a Chilean is highlighted in the term Nació con la marraqueta bajo el brazo… which translates to Born with a hard roll of bread under the arm?