Recipe For Cooking Bread Of The Dead

Toast Oven Breads :: Sweet and Savory Yeast Breads

Bread of the Dead (Pan de Muertos)

This bread is traditionally baked for All Souls Day on November 2. This is the day that Mexican families visit graves of deceased relatives, have a picnic, and celebrate the eternity of their souls. When making the bread, a little dough is used to decorate the top of each loaf with bones, crosses and tears. These shapes rise with the loaf and are attached just before baking.

1 pkg. dry yeast
1/2 C. lukewarm water
5 C. flour
1 tea. salt
3/4 C. sugar
1 C. butter, melted and cooled
6 eggs, lightly beaten
2 Tbsp. anise water
2 Tbsp. orange blossom water
1 Tbsp. grated orange rind
1 1/2 C. confectioners’ sugar
1 tea. vanilla extract or flavoring
Milk
Pink sugar crystals

Dissolve yeast in water, then add 1 C. of the flour. Stir to make a soft sponge, cover with a cloth, and let rise in a warm place until doubled in bulk.

Set aside 1/2 C. flour. To the yeast mixture add the remaining flour mixed with salt, sugar and the cooled butter that has been mixed with eggs, anise water, orange blossom water and orange rind. Mix well and turn out on a board floured with the remaining 1/2 C. flour. Dough will be soft, so keep hands floured and knead lightly. Pat into a prepared bowl and set in a warm place for about 1 1/2 hr. to rise.

Shape into a round loaf in a 9-in. diameter pan. Bake in a preheated 350 degree F oven for about 30 min. Cool and frost with powderedsugar mixed with vanilla extract and only enough milk to make a glaze of frosting consistency. Glaze only the top. Sprinkle with pink sugar crystals.