Pan Chuta (Peruvian Flat Bread) |
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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 24 |
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I am including both US and Metric measurements. The name means Pulled Bread. I'm not sure how much this makes, so I'm just guessing at the number of servings. Prep time includes rising time. 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 1/2 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.
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