Peruvian Bread Receta De Chancay Recipes

PERUVIAN BREAD - RECETA DE CHANCAY RECIPE

Steps:

• Gather the ingredients.
• Prepare the sponge: Mix all of the ingredients in the bowl of a standing mixer, using the dough hook attachment, until well mixed. Stir ingredients together by hand with a wooden spoon, kneading with your hands if necessary, until you have a smooth dough.
• Cover bowl with saran wrap and let sponge rest in a warm spot for 1 to 3 hours.
• Finish the dough. Dissolve the remaining teaspoon of yeast in a 1/2 cup of lukewarm water.
• Add the remaining 3 1/2 cups flour, the salt, the brown sugar, the egg, the anise, cinnamon, and softened butter and shortening to the sponge.
• Knead the mixture gently with the dough hook, while adding the 1/2 cup of water (and yeast) gradually. Add more water if necessary in small amounts, kneading, to get a smooth dough. Knead until dough is smooth, shiny, and stretchy, about 10 minutes in the mixer, or 20 minutes by hand.
• Place dough in a lightly oiled bowl, cover loosely with saran wrap and let the dough rest for 1 hour.
• Punch down and divide dough into about 20 pieces. Roll each piece into a smooth ball, and place on a large cookie sheet, about an inch apart on all sides.
• Brush tops of rolls with half of the melted butter. Loosely cover with saran wrap, and let rolls rise in a warmish place for about an hour, or until they have risen 50% larger.
• Preheat oven to 400 F. Gently brush rolls with the remaining melted butter and sprinkle tops with sesame seeds.
• Bake rolls for about 20 minutes, turning oven down to 350 F after the first 10 minutes, or until rolls are deep golden brown.
• Remove from oven and let cool.

PAN CHUTA (PERUVIAN FLAT BREAD)

Steps:

• 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 ½ lb portions
• Form into desired loaf shape
• Place in greased tins
• Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
• Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.