Pan Chuta - Sweet Anise Bread From the Peruvian Andes

Instructions

1. Step 1

   Place the all-purpose flour and bread flour in a large bowl, or in the bowl of a standing mixer fitted with the dough hook attachment. Add the salt, cinnamon, anise seed, and sugar and mix well.

2. Step 2

   Add the shortening, the vanilla and the egg to the flour mixture. Dissolve the yeast in the water and add to the remaining ingredients. Mix well, then knead dough until very smooth and elastic, adding a bit more water if dough seems dry, or a bit more flour if the dough is very sticky.

3. Step 3

   Place dough in an oiled bowl and cover loosely with plastic wrap. Allow dough to rise in a warm place until doubled in bulk. (Dough can also be prepared in a bread machine, using the dough cycle, according to manufacturer's directions).

4. Step 4

   Divide dough into 3 medium pieces (for 9-inch diameter loaves) or into 2 equal pieces to make two larger (11 -inch) loaves. Shape each piece of dough into a smooth ball, cover loosely, and let rest for 15 minutes.

5. Step 5

   On a floured surface, roll each ball of dough into a circle. Allow dough to rest for 5-10 minutes and then roll it into a slightly larger circle. Repeat several times until dough circles are about 10 inches in diameter (if making 3 smaller loaves) or 12 inches in diameter (if make 2 larger loaves).

6. Step 6

   Line two baking sheets with parchment paper. Place the dough circles on the baking sheets, and spray lightly with water. Let rise in a warm place for 45 minutes to an hour, or until they have risen a bit.

7. Step 7

   Preheat oven to 400 F. Lightly spray circles of dough with water, then sprinkle the tops of the loaves with the wheat germ. Use a razor blade or sharp knife to "draw" patterns in the top of the bread, if desired.

8. Step 8

   Place the bread in the oven, and spray once more with water. Bake the bread (in batches if necessary) for 20-25 minutes (turning the oven down to 350 F after 10 minutes), or until bread is dark golden brown and puffed up. (If you have a pizza stone, you can place the parchment paper directly onto the pizza stone for a crispier bottom crust.

9. Step 9

   Remove loaves from oven and let cool.