BREAD OF THE DEAD

I  wasn’t sure what I wanted to post today but I  knew I wanted to do something fun and scary for Halloween Eve.  This recipe was e-mailed to me for Pan de Muertos (Bread of the Dead)….and that led me on searches for images which led me to this video.   Really bizarre!

Pan de Muertos is made in preparation for El Dia de los Muertos (Day of the Dead or All Souls’ Day) which is holiday celebrated in Mexico and by Latin Americans living in the United States and Canada. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. The celebration occurs on November 1st and 2nd in connection with the Catholic holiday of All Saints’ Day which occurs on November 1st and All Souls’ Day which occurs on November 2nd. Traditions include building private altars honoring the deceased, using sugar skulls, marigolds, and the favorite foods and beverages of the departed, and visiting graves with these as gifts.

Oh…and if you think you can stand to eat bread after this video, here’s the recipe for Pan de Muertos.

During the Day of the Dead festivities in the first two days of November, graves are decorated with flowers and offerings of food and drink in honor of the departed, including this pan de muertos, a yeasty, sweet egg bread flavored with anise.

TIME/SERVINGS
Total Time: 3 hrs 40 mins
Active Time: 25 mins
Makes: 2 loaves

INGREDIENTS
1/2 cup granulated sugar, plus more for sprinkling
1 teaspoon kosher salt
1 teaspoon anise seed
1/2 ounce (2 packets) active dry yeast
1/2 cup whole milk
1/2 cup water
8 tablespoons (1 stick) unsalted butter
4 large eggs
4 1/2 cups all-purpose flour
1 egg yolk beaten with 2 teaspoons water

INSTRUCTIONS

1. Combine sugar, salt, anise seed, and yeast in a small mixing bowl. Heat milk, water, and butter in a small saucepan over medium heat until butter is just melted; do not allow it to boil. Add milk mixture to dry mixture and beat well with a wire whisk.
2. Stir in eggs and 1 1/2 cups of the flour and beat well. Add remaining flour, little by little, stirring well with a wooden spoon until dough comes together.
3. Turn dough out onto a lightly floured wooden board and knead until it is smooth and elastic, and no longer sticky, about 9 to 10 minute . Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise in a warm area until it has doubled in size, about 1 1/2 hours.
4. Heat the oven to 350°F and arrange a rack in the middle. Punch down dough and divide into 2 pieces. Cut 3 small (about 1-ounce) balls from each half and mold them into skull-and-bones shapes. Shape large balls of dough into round loaf shapes, and place skull-and-bones on top. Place breads on a baking sheet lined with parchment paper and let rise another hour.
5. Brush loaves with egg yolk mixture and bake. Halfway through baking, about 20 minutes, remove loaves from oven and brush again with egg wash and sprinkle lightly with granulated sugar. Return to oven and bake until loaves are golden brown and sound hollow when tapped, about another 20 minutes.

 

This will be cross-posted on Eating Habits…my other blog which has been sadly ignored lately. For those who haven’t visited there yet, check it out. I know there’s not much there yet, but hopefully I’ll get my act together and put more effort into it…especially since the holiday’s are coming up. I have a LOT of holiday recipe, Italians LOVE the holidays!