Pan Chuta (Peruvian "Pulled" Bread)

Step 1: Place flours in a large bowl.

Step 2: Add salt, cinnamon, anise and sugar and mix well.

Step 3: Mix in shortening, vanilla and egg.

Step 4: Add yeast and water and mix well.

Step 5: Knead until smooth and elastic.

Step 6: Place dough in an oiled bowl, turning to coat on all sides.

Step 7: Cover and let rise until doubled. Bread may be made on a bread machine set on dough cycle through this step.

Step 8: Divide dough into two or three pieces, depending on size of loaf wanted.

Step 9: Form each piece into a ball, cover loosely, and let rest for 15 minutes.

Step 10: Place a ball of dough on a floured surface and roll out into a flattened round.

Step 11: Let rest 5-10 minutes.

Step 12: Roll out again.

Step 13: Repeat until dough is 1" wider than desired size (10" for 9" loaves, 12" for 11" loaves).

Step 14: Repeat with remaining dough.

Step 15: Place on baking sheets lined with parchment paper.

Step 16: Spray lightly with water.

Step 17: Let rise about 45 minutes.

Step 18: Preheat oven to 400° F.

Step 19: Spray dough again and sprinkle wheat germ on top.

Step 20: If desired, use razor blade or sharp knife to make a design on top of bread.

Step 21: Place in oven and spray again.

Step 22: Bake for 10 minutes.

Step 23: Reduce heat to 350° F. and bake until bread is puffed and browned, about 10-15 minutes more.