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Bread of the Dead
Pan de Muerto
1/2 C butter
1/2 C milk
1/2 C water
5 to 5-1/2 C flour
2 pkgs. dry yeast
1 tsp. salt
1 TBS whole anise seed
1/2 C sugar
4 eggs
Place the butter, milk and water into a small saucepan and warm over medium heat. In a large mixing bowl, combine 1-1/2 cups of the flour, yeast, salt, anise seed and sugar. Beat in the warmed butter, milk and water until well combined. Add the eggs, and beat in another 1 cup of flour. Continue adding more flour until the dough is soft but not sticky. Knead on a lightly floured board for about ten minutes, or until the dough is smooth and elastic. Place the dough in a lightly greased bowl, and cover with plastic wrap. Let the dough rise in a warm place until it has doubled in size (about one to two hours). Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves. To add the appearance of "bones" roll out strips of dough and attach them to the loaves. Let loaves rise for about one hour. Bake loaves in a 350-degree F oven for about forty minutes. Remove from oven and paint on glaze (instructions follow).
Glaze:
1/2 C sugar
1/3 C orange juice
2 TBS grated orange zest
In a saucepan, stir together the sugar, orange juice and orange zest. Bring to a boil for about two minutes, and then apply to loaves with a pastry brush. Sprinkle with extra sugar if desired.
*Bread of the Dead image (C) Fluence (2007). Image released into the public domain by author and copyright holder; edited by Webs Divine.
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