Chilean Bread

Chile, is the second country that consumes the most bread in the world with 98 kilos per person (the first country is Germany), Chile has a relevant baking tradition since the beginning of the 19th century. In fact, its most illustrious poets like Pablo Neruda wrote about this food << Bread, with flour, water and fire you get up. Thick and light, leaning and round, you repeat the mother's womb, equinoctial ground germination. Bread, how easy and how deep you are>> I name this work "Ode to Bread".

In this article we will show you 10 of the main breads that we have throughout Chile, obviously there are many more, but these are the main

1. Marraqueta: Of the 98 kilos per person of bread that Chileans consume per year, 60 kilos are just the delicious and wonderful marraqueta. A religion, a cult of its crispy crust. The Marraqueta has several characteristics that make it appreciable; It is a light, fat-free bread made from flour, water and yeast. Similar to the French baguette or the German Kaiser. Its origin is said to have been in Valparaiso around 1900 and then began to gain space in the rest of the country.

2. Hallulla: The Hallulla is a white bread made from refined flour, its shape is round, firm, plane and semi-fluffy consistency. Its golden color and exquisite flavor make this product one of the most preferred by Chileans after Marraqueta, and unlike this, the hallulla contains animal fat and milk.

3. Dobladita: This is a bread, which does not contain yeast, it is very easy to make; It is triangular, crisp, perfect to eat with Pebre. The name "Dobladita" comes from the circles of empanada dough that were left over in the houses when people made pine empanadas, this dough folded twice into, is a flat and triangular bread, which was baked next to the empanadas.

4. Pan Amasado: This tradition is repeated throughout Chile, from north to south, but each person has their different way of doing it, with wheat flour, which can be white or integral, salt, butter and yeast; the name comes from manual kneading. The traditional thing is to bake it in a clay oven, from adobe (mud and sand) with wood.

5. Bocado de Dama: The bread is name a Bocado de Dama is a curiosity in the history of bakery in Chile. This is a medium-sized bread with a structural characteristic spiral, white crumb; Its production is based on flour, butter, salt, water and yeast. Elsewhere it is named rosita bread because of its shape.

6. Coliza: The Coliza is a bread similar to the Hallulla, but square, it is made of yeast, flour and salt, in addition to milk; It is one of those breads that have a softer inner crumb. This bread is also consumed in Peru and Bolivia.

7. Sopaipilla: The Sopaipillas are made of pumkin and flour, they are fried, it is a very neutral preparation, so it can be eaten with pebre in an appetizer before lunch or as a dessert if Chancaca (molasses) is added, it can even be used as slices of bread to make a sandwich. This preparation can be eaten all year round but they are very typical of autumn and in the middle of winter.

8. Tortilla de Rescoldo: The Tortilla it does by burying them in the coals or ashes, it is prepared from wheat flour, butter and salt; after unearthing, the ashes are cleaned and a burned edge is commonly removed.
Generally, families took advantage of the ashes of the mid-day lunch to cook the bread that would be served in the afternoon. This type of bread persists in rural areas.

9. Pan de Huevo: The Pan de Huevo, was typical of the summers of yesteryear when people went on a trip to the beach, it is a sweet and fluffy bread, you can get it on almost all the coast and it is a good option for La Once (Tea time).

10. Churrasca: The Churrasca are a quick bread cooked on the barbecue, it is a bread native to the city of Talca and its surroundings (Maule Region), they are eaten with Chancho en Piedra or Pebre while the barbecue is awaited.

If you want to know more about Chilean gastronomy, I invite you to read this article on Chilean Sandwiches or this one on Chilean Food