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Pan chuta
Aniseed round bread
Oropesa's big, round, aniseed-scented bread from the Cusco valley
The small town of Oropesa, half an hour from Cusco, calls itself Peru's bread capital, and its wood-fired bakeries are famous for chuta: big, flat, round loaves as wide as a dinner plate, glossy on top, with a faint sweetness and the warmth of aniseed. Travellers on the road to Puno and Bolivia stop to buy them by the bagful, and families bring them home for All Saints' Day and for sharing with hot coca tea or coffee, fresh cheese and butter. The bakeries traditionally use lard; this version uses vegetable shortening and butter, so it is vegetarian. The make-or-break moment is the proof: chuta is large and flat, and if it goes in under-risen it bakes dense and splits at the rim. Chef's tip: toast the aniseed for a minute in a dry pan and crush it lightly before adding, for a rounder, sweeter perfume.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 16
Ingredients
For the sponge
- 1 ½ cups lukewarm water
- ⅓ oz instant dried yeast
For the dough
- 2 tsp aniseed (anise seeds)
- 1 ⅓ lb strong white bread flour
- 3 ½ oz sugar
- 2 tsp salt
- 1 egg
- 2 ⅛ oz vegetable shorteningsoftened
- 1 ⅜ oz buttersoftened
To finish
- 1 eggbeaten; or brush with milk or a little cream for an egg-free finish
- 1 tbsp sesame seeds (optional)
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Method
0/11 doneStep 1: Stir 7 oz strong white bread flour, 1 ½ cups lukewarm water and ⅓ oz instant dried yeast into a thick batter. Cover and leave for 45 minutes, until bubbly and risen.
45 minStep 2: Toast 2 tsp aniseed (anise seeds) in a dry frying pan over a medium heat for 1 minute, until fragrant, then crush it lightly.
1 minStep 3: Add the aniseed, 1 ⅓ lb strong white bread flour, 3 ½ oz sugar, 2 tsp salt and 1 egg to the sponge and mix to a firm dough.
Step 4: Knead for 10 minutes, then knead in 2 ⅛ oz vegetable shortening and 1 ⅜ oz butter until smooth, supple and elastic.
12 minStep 5: Cover and leave in a warm place for 1 hour, until doubled.
60 minStep 6: Divide in two and shape into tight balls. Rest for 10 minutes, then press and roll each into a 26–28 cm round about 2 cm thick on lined trays.
10 minStep 7: Score a pattern on each with the back of a knife, such as a ring 3 cm in from the edge and a cross in the middle, then prick the centre with a fork.
Step 8: Cover and prove for 50–60 minutes, until clearly puffy and a fingertip pressed into the edge leaves a dent that springs back slowly.
55 minStep 9: Heat the oven to 400°F (375°F fan). Brush with 1 egg and scatter sesame over the rim if you like.
Step 10: Bake one at a time for 25–30 minutes, until deep glossy brown, the base sounds hollow when tapped and the centre reads 199°F.
28 minStep 11: Cool on a rack for at least 30 minutes before cutting into wedges. It keeps 3 days wrapped.
30 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 7 g
- Carbs
- 44 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pan chuta take?
- About 240 minutes in total: 210 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of aniseed (anise seeds)?
- Fennel seeds, same amount (milder).
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