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Pan Chuta (Peruvian Flat Bread)

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“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:
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)

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.

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