Prep 2 hrs
Cook 20 mins
This is posted in response to a request. Adapted from http://recetasdepanesymuchomas.blogspot.com/2011/04/pan-chuta.html and translated by the wonderful Jostlori. I am including both US and Metric measurements. The name means "Pulled Bread." If you have trouble finding Chirimoya extract, you can get it here: http://www.silvercloudestates.com/product/Chirimoya-Cherimoya-Extract-Flavor-Flavoring-Natural-751.aspx .I'm not sure how much this makes, so I'm just guessing at the number of servings. Prep time includes rising time.
- 16 1⁄2 cups bread flour, - 1 . 5 kg (3.3 pounds)
- 5 tablespoons yeast, - 90 gr (3.175 oz)
- 13 1⁄2 ounces water, -350 to 450 ml
- 3 teaspoons salt, - 15 gr
- 4 large eggs, - 250 gr (approx 1 cup)
- 3 teaspoons toasted anise, - 15 gr
- 7 ounces butter, - 200 gr (14 tbsp)
- 1 ounce vanilla essence, - 3 ml (slightly more than 1/2 tsp)
- 1 ounce cherimoya, essence - 3 ml (slightly more than 1/2 tsp)
- lard, for greasing baking tins (or shortening)
- sesame seeds (to garnish)
- Grease loaf tins
- In a bowl, combine the flour and anise, set aside.
- In a separate large bowl, combine water, salt and eggs.
- Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
- Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
- Divide dough into approximately ½ lb portions
- Form into desired loaf shape
- Place in greased tins
- Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
- Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.