PERUVIAN - PAN DE ANIS - ANISE BREAD
This is another recipe by Marian Blazes posted here for the ZWT-7 Tour of South/Central America. You will not be able to resist these sweet little aniseed breads when they are fresh out of the oven. They are rolled into olive-like spirals and baked. Typically they are served with a meal, or as a midmorning snack with coffee.
Provided by Baby Kato
Categories Breads
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
- Add the yeast, aniseed water including the seeds and sugar to the bowl of standing mixer and let rest 5 minutes. Then add the flour, the shortening or butter and the salt and mix on low speed with the dough hook attachment until well blended.
- Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand if you prefer) until it is smooth and elastic and pulls away smoothly from the sides of the bowl.
- If the dough seems sticky you may add a couple more tablespoons flour .
- Place the dough in an oiled bowl and let rise for one hour.
- Punch down the dough and separate it into golfball size pieces (about 35 grams). Roll each piece into a ball, cover balls with plastic wrap and let rest for 5 minutes.
- Flatten each ball into an slighly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary. Starting at one end of the oval, roll dough up into a spiral. Place seam side down on a baking sheet.
- Mix 1 egg with 1 tablespoon water and brush tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.
- Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
- They may be served warm or at room temperature.
PAN CHUTA (PERUVIAN FLAT BREAD)
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.
Provided by Chocolatl
Categories Breads
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 395.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 48.8, Sodium 365.2, Carbohydrate 67.1, Fiber 3.1, Sugar 0.5, Protein 11.1
ANISEED LOAF
A pleasant anise flavor distinguishes this from other quick breads. I've found that the old-fashioned flavor appeals to all.-Henrietta Tenhage, Fergus, Ontario
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
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