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Friday, May 29, 2015

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.

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