Pan Andino
Valor Nutritivo*
Imprime ésta receta
Volver a todas las recetas


Place the baking powder in ½ cup of water and let it ferment for 15 minutes. Add the remaining cup of water and the rest of the ingredients and knead until you have an elastic and refined bulk, add the anise. If you have a dough-kneading machine, pass the mixture through it about 5 times; otherwise knead for approximately 20 minutes. Cut the dough into the desired size and wrap in cellophane; let it stand for about 12 hours. Shape the bread as desired and place in trays. If you wish you can paint with egg and make cuts in "X" shapes along the surface. Bake at 338°F for 25 minutes approximately depending on the size of the bread.