The recipe is for making Andean bread, also known as "Pan Andino" from Venezuela. The ingredients include flour, warm milk, baker's yeast, sugar, egg, soft butter, cinnamon powder, anise seeds, and salt.
The recipe starts by activating the yeast with warm milk, flour, and sugar. The mixture is then left to develop for 10-15 minutes. After that, the dry ingredients (flour, sugar, cinnamon, anise seeds, and salt) are added to the mixture, and the dough is kneaded for 10 minutes.
The dough is then left to rise in a warm place for at least an hour, or until it has doubled in size. Once risen, the dough is divided into two pieces and shaped into cylinders. The cylinders are then rolled and shaped into the traditional Andean bread shape.
The bread is placed on a baking tray, leaving space between the two loaves for them to grow. The tray is then covered with plastic and left in a warm place for at least an hour, or until the bread has doubled in size again.
Before baking, the bread is brushed with a beaten egg and cut with a sharp knife or blade. The oven is preheated to 160°C (320°F), and the bread is baked for 25-40 minutes, or until it is golden brown.
Once baked, the bread is removed from the oven and left to cool on a rack. The result is a soft, spongy, and delicious bread with a spectacular flavor, thanks to the touch of cinnamon and anise.
Here are the key facts extracted from the text:
1. The recipe is for Andean bread, a sweet bread of Venezuelan origin.
2. The bread is made with all-purpose wheat flour, warm milk, fresh baker's yeast, sugar, egg, soft butter, cinnamon powder, anise seeds, and salt.
3. The ingredients include 560g of flour, 200ml of warm milk, 30g of fresh baker's yeast, 140g of sugar, 1 egg, 40g of soft butter, 0.5 tsp of cinnamon powder, 0.5 tsp of anise seeds, and 0.5 tsp of salt.
4. The yeast needs to be activated before adding it to the dough.
5. The dough needs to be kneaded for 10 minutes to develop the gluten.
6. The dough is left to rise in a warm place for at least an hour, or until it has doubled in size.
7. The dough is then divided into two equal pieces, shaped into cylinders, and placed on a baking tray.
8. The bread is brushed with a beaten egg before baking.
9. The oven is preheated to 180°C, then reduced to 160°C for baking.
10. The bread is baked for 25-40 minutes, or until golden brown.
11. The bread is removed from the oven and allowed to cool on a rack.
12. The bread is soft and spongy, with a spectacular flavor due to the addition of cinnamon and anise.