PAN CHUTA - PERU

Sweet Anise Bread

Pan chuta is a large disk-shaped bread with a sweet anise flavor that comes from the Andes Mountains of Peru. Pan chuta comes from a beautiful city called Oropesa, which has valleys suitable for wheat cultivation. These breads are baked in traditional wood-fired ovens and are often given as gifts. To make pan chuta, ingredients such as flour, sugar, anise, cinnamon, vanilla, salt, shortening, eggs, water, yeast and wheat bran are used. The dough is rolled out into a round shape and wheat bran is sprinkled on it. Oven-baked breads are served with honey and butter. Pan chuta is an interesting and delicious part of Peruvian cuisine.

  • Combine the flours in a large bowl or in a mixer fitted with the dough hook attachment. Add salt, cinnamon, anise seeds and sugar and mix well.

  • Add eggs into the butter, vanilla and flour mixture.

  • Soften the yeast in water and add it to the remaining ingredients. Mix well and then knead. The dough should be smooth and elastic.

  • Let the dough sit and watch it double in size. Divide the dough in half or three. Let it sit for another 15 minutes. Shape the fermented dough into a disk.

  • Place on parchment paper and moisten lightly with water. Leave to rise in a warm place for an hour and 45 minutes.

  • Preheat the oven to 180 degrees. Sprinkle wheat germ on top of bread. Draw a pattern on the bread. Place the bread in the oven and moisten it once more with water.

  • Bake for 20-25 minutes until the bread is dark golden brown. After the bread comes out of the oven, let it cool.

  • MATERIALS:

  • 2 cups regular flour

  • 2 cups whole wheat flour

  • 1/4 cup sugar

  • 1 teaspoon anise seeds

  • 1 teaspoon of cinnamon

  • 1 teaspoon vanilla

  • 1 teaspoon of salt

  • 5 tablespoons of butter

  • 1 egg

  • 1 glass of water

  • 1 tablespoon fresh yeast

PREPARATION:

ENJOY YOUR MEAL