Pan Chuta (Peruvian Flat Bread)

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.

• Ready In: 2 hrs 20 mins
• Serves: 24

Ingredients

• 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)

Directions

1. Grease loaf tins
2. In a bowl, combine the flour and anise, set aside.
3. In a separate large bowl, combine water, salt and eggs.
4. Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
5. 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.
6. Divide dough into approximately ½ lb portions
7. Form into desired loaf shape
8. Place in greased tins
9. Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
10. Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.