Pan De Muerto Food

PAN DE MUERTO

Steps:

• Mound 560 grams of flour in a large mixing bowl. Sprinkle with 1/2 cup of the sugar and salt. Add yeast, breaking it up with your fingertips. Mix lightly.
• Make a well in the center of the flour mixture. In the well, add eggs and 1/2 cup of the lard. With your fingers or a wooden spoon, slowly draw flour into eggs and shortening until they're mixed into the flour. Gradually add the milk. The dough will be messy and very sticky.
• Flour a work surface heavily, and have more flour ready to use. Turn dough onto the surface and begin to knead aggressively, sprinkling with flour liberally until dough is soft, smooth and supple, and rebounds after a touch. Divide into four equal pieces and form into smooth rounds. Allow to rest in a warm spot for 20 minutes. Meanwhile, grease a large baking sheet with lard.
• Once they have rested, gently flatten three of the four pieces into 6-inch rounds, patting them around the edges so they retain a slight dome in the middle. Place them on the baking sheet several inches apart; if necessary, use more than one sheet. To the fourth piece, add remaining 2 tablespoons lard, 2 tablespoons sugar, and 2 tablespoons flour, kneading until well incorporated. This is for decorating the rounds with the traditional skull and crossbones; it will be supple but stiffer than the bread dough.
• To make the crossbones decorations, divide the decorating dough into three equal sections. From one section, break off a ball about 1 inch in diameter and set aside. Divide the remaining part of that section into two, rolling each into a rope a few inches long, with some parts of the rope fatter than the others. (Do this by gently rolling the dough with your hand outstretched, with only the three middle fingers touching the dough, so that the dough between your fingers is puffier than the rest.) Cross the two "bones" in an "X" across a round of bread, and place the small ball of dough in the center. Repeat with remaining dough. Set the breads aside to rise for one hour. Meanwhile, heat the oven to 350 degrees.
• The bread may be baked plain, or gently brushed with egg white and sprinkled with sesame seeds. Bake until browned and fragrant, about 45 minutes, or until it produces a hollow sound when tapped on the bottom. If baked plain, it may be brushed afterward with melted lard and dusted with sugar or cinnamon sugar. Serve warm or at room temperature.

PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)

Steps:

• Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
• In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
• Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
• To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

PAN DE MUERTOS ( DAY OF THE DEAD BREAD)

Steps:

• Mix all dry ingredients together except the 4 1/2 cups of flour.
• In small pan, heat the milk, the water, and the butter.
• Add liquid mixture to the dry mixture.
• Beat well.
• Mix in the eggs and 1 1/2 cups of flour. Beat well.
• Put in rest of flour, little by little.
• Knead the mixture for 10 minutes.
• Put dough in bowl and allow to rise until has doubled in size, or about an hour and a half.
• Punch dough down and reshape it with some "bone" shapes on top to decorate it.
• Let rise another hour.
• Heat 1/2 cup sugar and the 1/3 orange juice over stove until melted.
• Brush over dough.
• Bake at 350°F for about 40 minutes.