Pan De Muertos Mexican Bread Of The Dead Food

PAN DE MUERTO (MEXICAN BREAD OF THE DEAD)

Pan De Muerto (Mexican Bread of the Dead) image

This recipe is from "The Rustic Table" by Constance Snow. This is my favorite Pan de Muerto recipe because of the nice orangey flavor.

Provided by Queen Dana

Categories Breads

Time 6h35m

Yield 2 loaves

Number Of Ingredients 17

Ingredients

1/2 cup warm water
2 1/4 teaspoons active dry yeast
4 1/2 cups bread flour
1 tablespoon anise seed, crushed
1 orange, zest of, grated
5 large eggs
1 cup unsalted butter, melted and cooled to lukewarm
butter, for greasing pans
3 tablespoons orange liqueur
1/3 cup sugar
2 teaspoons salt
2 cups powdered sugar
2 tablespoons unsalted butter, softened
2 tablespoons orange juice (fresh)
1 tablespoon lemon juice (fresh)
1 teaspoon grated orange zest
yellow or orange colored crystal sugar, crystals or candy sprinkles

Steps:

For the Bread:.
Pour warm water into a 1 quart bowl and sprinkle yeast over water. Set aside in a warm place that is free of draft until bubbly, about 5 minutes.
Stir 1 cup of flour to make a sponge. Cover the bowl with plastic wrap and set aside until the sponge doubles in volume, about 1 hour.
Scrape the sponge into the bowl of an electric mixer. Beat in anise seeds, orange zest, butter, orange liqueur, sugar, salt, eggs and 2 cups of flour. Beat the batter on medium speed for about 5 minutes. Reduce the speed to low and add, one 1/4 cup at a time, the remaining 1 1/2 cups of flour until it forms a very soft dough that cleans the side of the bowl.
Knead with hook for 4 minutes (dough will be smooth and very soft, but it should not be sticky, if needed add more flour by the tablespoon to preventing sticking). Place the dough in a greased bowl, cover it with a cloth and set aside to rise in a warm place free of draft until doubled in volume, about 1 1/2 hour.
Grease 2 8-inches round cake pans. Gently deflate dough and divide in half, (dough will be very soft). Carefully transfer each half to a greased cake pan, turning the edges under to smooth the top as best you can. Cover the pans loosely with plastic wrap, then with damp cloths and let stand in a warm place until dough rises to the top of pan, about 1 1/2 to 2 hours.
Preheat oven to 350°F.
Bake bread until hollow when thumped, about 35 to 40 minutes. Immediately remove the loaves from pans and place them on a wire rack to cool completely.
For Glaze:.
Stir everything together until smooth, add more orange juice if necessary to reach spread consistency.
Spread glaze over cooled loaves and sprinkle with toppings.

PAN DE MUERTOS ( DAY OF THE DEAD BREAD)

Pan De Muertos ( Day of the Dead Bread) image

this is a version of the bread that is made for November 2 celebration known as el Dia de los Muertos (Day of the Dead) in Mexico. My Spanish teacher gave our class this recipe, and most of us molded the bread into shapes, like skulls, bones, angels, animals, etc.

Provided by Rachel Lynn

Categories Yeast Breads

Time 3h40m

Yield 20 slices, 20 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups flour
1/2 cup sugar
1 teaspoon salt
2 tablespoons dry yeast
1/2 cup milk
1/2 cup water
1/2 cup butter
4 eggs
4 1/2 cups flour
1/2 cup sugar
1/3 cup orange juice

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.

Nutrition Facts : Calories 239.8, Fat 6.2, SaturatedFat 3.4, Cholesterol 50.3, Sodium 175.7, Carbohydrate 39.9, Fiber 1.3, Sugar 10.5, Protein 5.9

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