The Fresh Loaf

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Looking for Marraqueta /Pan Frances recipe?

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lestblight's picture
lestblight

Looking for Marraqueta /Pan Frances recipe?

Hi I am new here and need some help finding a recipe.

Anyone familiar with this recipe?  It is similar to a french one ( not chewy like a baguette but crackly crust and light airy crumb).

I was looking to use a starter to give some extra flavor.. but have not found anything online..

can anyone help out?

 

thanks so much

 

Cyberider's picture
Cyberider

I've made marraquetas both from online recipes and from a book on Chilean cooking but they've all used yeast.  Would be happy to share if you're interested but they're at home and I'm at work now.

Dave

lestblight's picture
lestblight

thank you.. i would love to see them.

 

how were your results?

 

thanks

Cyberider's picture
Cyberider

They all tasted good but were slightly different from each other.  My main problem was shaping the dough so they looked like marraquetas.  Will try to remember to bring in the recipes when I come to work tomorrow.  The dough is really quite simple.  It's the shaping that eludes me!

Candango's picture
Candango

See the link - http://bewitchingkitchen.com/2010/06/03/french-style-rolls/ for recipes in Enlish and Portuguese for Pao Frances (Pan Frances).  They use yeast instead of sourdough, but you could always substitute 30 percent starter instead of the yeast, making adjustments to the flour and water.  I believe they also call it Pan de Agua in Puerto Rico.  Hope this helps.

Bob

Cyberider's picture
Cyberider

Recipe from Three Generations of Chilean Cuisine by Mirtha Umana-Murray:

1 package yeast

1 teaspoon sugar

1 teaspoon salt

3 cups bread flour

2 tablespoons corn oil

1 small egg white

1.  In a bowl combine 1 cup warm water, yeast, and sugar and set aside.

2.  Mix the alt and flour in an electric mixer with a bread hook for about 15 seconds.  Slowly add the yeast mixture to the flour until a stiff dough is formed.

3.  Knead the dough for about 2 minutes or until it is no longer sticky (add extra four if necessary) and the dough clings to the hook and pulls away from the mixing bowl.

4.  Let the dough rest for 5 minutes and then knead for another 2 minutes.

5.  Put the dough in an oiled bowl; turn it over so that the oil coats the top.  Cover the bowl and let the dough rise in a warm place for 1 to 3 hours to double its volume.

6.  Deeflate the dough and separate it into 6 portions.  Shape ablong rolls and place them on a baking sheet.  With a knife, make a trench across the middle of each roll to form two attached loaves.  Brush the rolls with egg white.  At this time they can be stored in the refrigerator until ready to bake.

7.  Place the rolls in a cold oven; place a pan of water on the bottom shelf; seet the oven to 425F and bake the rolls for 25 to 30 minutes.  Serve hot.

Here's a link to another recipe I've used:

http://southamericanfood.about.com/od/breads/r/Marraquetas-Chilean-French-Bread-Rolls.htm

And, finally, one in Spanish:

http://www.recetaschilenas.com/receta.asp?id=21

Enjoy!

Dave

 

 

lestblight's picture
lestblight

thnak you so much!