Pan Chuta (Peruvian Flat Bread)

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READY IN: 2hrs 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 16 12
    cups bread flour, - 1 . 5 kg (3.3 pounds)
  • 5
    tablespoons yeast, - 90 gr (3.175 oz)
  • 13 12
    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)
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DIRECTIONS

  • 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.
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