Pan Chuta (Peruvian Flat Bread)

• 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)

1. Grease loaf tins
2. In a bowl, combine the flour and anise, set aside.
3. In a separate large bowl, combine water, salt and eggs.
4. Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
5. 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.
6. Divide dough into approximately 1/2 lb portions
7. Form into desired loaf shape
8. Place in greased tins
9. Let rise for 60-90 minutes at 86 u0b0 F and 75% relative humidity.
10. Sprinkle with sesame seeds and bake at 300-320u0b0 F for approximately 20 minutes.

bread flour, yeast, water, salt, eggs, toasted anise, butter, vanilla, cherimoya, lard, sesame seeds

Taken from www.food.com/recipe/pan-chuta-peruvian-flat-bread-498476 (may not work)