Pan de Muerto - Mexican Bread of the Dead -

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Pan de Muerto - Mexican Bread of the Dead

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By Lisa Rogak

Posted July 23rd, 2007

This article is reprinted with permission from Death Warmed over: Funeral Food, Rituals & Customs from Around World, by Lisa Rogak, (2004, Ten Speed Press)

Death Warmed over: Funeral Food, Rituals & Customs from Around World

Servings:	10
Author Notes:	Help with Making Bread If you're new to making yeast breads, click here for our yeast bread making photo tutorial. Of the many funeral traditions throughout Mexico, the best known post-funeral celebration is the Day of the Dead, also known as All Soul's Day, on November 2. Officially, it is the one day of the year when dead ancestors return to earth to visit. November 1 is All Saint's Day, and traditionally celebrations begin that evening, though in the daytime families tend to honor children who have dies, reserving the evenings for adult ancestors. On November 2, families spend the day at the cemetery where loved ones are buried. They clean the area around the grave, wash the tombstone, and place the deceased's favorite foods around the grave. Huge flower arrangements are also common. Most families also build a small altar - either at the gravesite or at the home or office - and place food offerings and favorite items on it as well. Food is also a central part of Day of the Dead celebrations for those still walking the earth. Special black plates and bowls are sold only during the last two weeks of October, and bakeries make hundreds of life-sized skull shaped cakes with the name of the deceased written in frosting on the forehead. In fact, candy and desserts - from chocolate caskets to candy skeletons - take center stage during the Day of the Dead. And like people of other cultures who save biscuits and cakes from the funeral as a memento of a lost loved one, many Mexicans will hold onto these candy bones for years.
Ingredients:	1/2 cup (1 stick) unsalted butter 1/2 cup milk 1/2 cup water 5 to 5 1/2 cups all-purpose flour 2 packages dry yeast 1 teaspoon salt 1 tablespoon whole anise seed 1 cup sugar 4 eggs 1/3 cup freshly squeezed orange juice 2 tablespoons grated orange zest
Instructions:	Makes 2 Loaves In a saucepan over a medium flame, heat the butter, milk, and water until the butter melts. In a large mixing bowl, combine 1 1/2 cups of the flour, the yeast, salt and anise seed, and 1/2 cup of the sugar. Add the butter and milk mixture and stir until well combined. Add the eggs and beat in another cup of flour. Continue to add more flour until the dough is soft but not sticky. Knead the dough on a lightly floured board for 10 minutes, or until smooth and elastic. Lightly grease a large mixing bowl and place the dough in it. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch the dough down and shape into 2 loaves resembling skulls or skeletons. Let rise in a warm place fro 1 hour. Preheat the oven to 350° F. Bake the loaves on a baking sheet for 40 minutes, or until the tops are golden brown. While the bread is baking, prepare the glaze. In a small saucepan, mix the remaining 1/2 cup of sugar and the orange juice and zest over high heat. Bring to a boil, stirring constantly, for two minutes, then remove from the heat. Keep warm. When bread is done, apply the glaze to the hot loaves with a pastry brush.