How to Make Bread of the Dead

El Dia de Los Muertos, better known as Day of the Dead, dates back to Aztec celebrations commemorating loved ones who have died. Rather than a morose occasion like an American funeral, the Day of the Dead celebrates the souls returning to Earth. Loved ones honor their relatives with festive foods, some in the shapes of skulls and bones. Although it is traditionally made and served for the two-day Day of the Dead celebration on Nov. 1 and 2, this sweet, rich bread can be made anytime. Most loaves have a skull or round shape, often with two strips of dough crossing the top to indicate bones, but bread of the dead takes on many shapes. With more than 200 variations, you have flexibility in your loaf shaping and baking.

Things You'll Need

• Whisk
• 1 cup milk
• 1/4 cup butter
• 1/4 cup water
• Saucepan
• Cooking thermometer
• Mixing bowl
• 2 packages (5 tsp.) active dry yeast
• 6 cups flour
• 1/2 cup brown sugar, packed
• 1 tbsp. anise seed, crushed
• 1 tsp. salt
• 3 whole eggs
• 1 egg yolk
• 1 tbsp. oil
• Dish towel
• Baking stone or greased baking pan
• Wire cooling rack
• Powdered sugar

Instructions

1. Whisk together the milk, butter and water in a saucepan over medium heat until a cooking thermometer registers 105 to 110 degrees F.

2. Combine together in a mixing bowl 2 packages of yeast, 1 cup of flour, 1/2 cup of brown sugar, 1 tbsp. of anise seed and 1 tsp. of salt.

3. Stir the contents of the saucepan into the mixing bowl.

4. Beat in the whole eggs, one at a time.

5. Mix the egg yolk into the dough.

6. Add the remaining flour to the dough, 1 cup at a time until a heavy, soft dough forms.

7. Lightly dust a working surface with flour and knead the dough for 10 minutes on this floured surface.

8. Cover the loaf with 1 tbsp. of oil, cover with a dish towel and let rise for 90 to 120 minutes or until doubled in size.

9. Separate the dough into two or three even pieces. Shape each into a round loaf or skull shape. Cut off strips of dough and set them atop the loaves in a cross for bones if desired. Cover the loaves and rise a second time for 45 to 60 minutes.

10. Place the baking stone into the cold oven and preheat the oven to 350 degrees F.

11. Set the loaves on the baking stone and cook for 35 to 45 minutes or until a cooking thermometer registers 200 degrees F. and the loaves emit a hollow sound when tapped.

12. Cool the loaves on a wire rack and dust with powdered sugar.

References

• What's Cooking America
• MexConnect
• AzCentral.com