Pan Chuta (Peruvian Flat Bread) - cooking recipe

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)

Preparation

Grease loaf tins
In a bowl, combine the flour and anise, set aside.
In a separate large bowl, combine water, salt and eggs.
Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
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.
Divide dough into approximately 1/2 lb portions
Form into desired loaf shape
Place in greased tins
Let rise for 60-90 minutes at 86 \u00b0 F and 75% relative humidity.
Sprinkle with sesame seeds and bake at 300-320\u00b0 F for approximately 20 minutes.