Pan Chuta (peruvian Flat Bread)

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 24
• 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)

Recipe

• 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.