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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 ½ lb portions | 7. Form into desired loaf shape | 8. Place in greased tins | 9. Let rise for 60-90 minutes at 86 ° F and 75% relative humidity. | 10. Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	16 1/2	cups		8160.405	1639.5406	270.8079	37.5243
yeast	5	tablespoons		166.5	18.378	21.491999999999997	0.81
water	13 1/2	ounces		0.0	0.0	0.0	0.0
salt	3	teaspoons		-	-	-	-
egg	4	cup		1389.96	6.9984	122.0832	92.4372
anise	3	teaspoons	toasted	21.230999999999998	3.1513	1.1088	1.0017
butter	7	ounces		1131.165	51.9741	35.3439	95.256
vanilla essence	1	ounce		25.2167	0.0	5.61	0.1417
cherimoya	1	ounce		21.2621	5.0207	0.4451	0.1928
lard				-	-	-	-
sesame seed				1131.165	51.9741	35.3439	95.256

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.