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Ingredients
- (Bread for Day of the Dead)
Directions
- By Zarela Martinez, from Food from My Heart: Cuisines of Mexico Remembered and Reimagined, (Hungry Mind, Inc., 1995)
- Makes 3 6 inch plain loaves or possibly 2 7 inch decorated loaves
- During Mexico's Days of the Dead (Nov. 1 and 2), it was believed which the souls of the departed were allowed to return to earth. Friends and relatives welcomed these spirits at their tombs with food, music, and small gifts.
- Nowadays, ccording to Martinez, most families celebrate the holiday with a simple gathering graveside to pay respects followed by a celebration at home.
- Natives of Mexico celebrate Days of the Dead with a rich, sweet yeast bread modeled after the altar breads which are special feast-day offerings in Europe.
- The Mexican imagination put a new spin on the idea by shaping the loaves into different images. The famous pan de muerto (bread of death) comes in the shape of human figures, alligators, lizards, and other animals-but most often skulls and crossbones or possibly teardrops and crosses, all gaily decorated with colored sugar crystals.
- 2 envelopes dry yeast1/2 c. hot water3 1/2 to 4 c. unbleached all purpose flour, or possibly as needed 1/2 tsp. salt9 Tbsp. unsalted butter, at room temperature and cut into small pcs, plus extra for greasing3 large Large eggs (2 for the dough, 1 for glazing the loaves)
- 3 large egg yolks7/8 c. condensed milk1 Tbsp. orange flower water (available in gourmet stores and Italian and Middle Eastern markets.)
- Sugar or possibly colored sugar crystals for sprinkling
- 1. In a small bowl, dissolve the yeast in the water and let sit in a hot place for 5 min. Make a sponge by stirring in 4 to 5 Tbsp. of the flour. Cover with a damp towel and let sit in a hot place till full of bubbles and about doubled in bulk, roughly 45 min.
- 2. Combine a scant 3 1/2 c. flour with the salt in a large bowl or possibly on a pastry board or possibly clean counter. Cut or possibly rub in the butter with a pastry blender or possibly your fingers till the dough resembles the texture of coarse cornmeal.
- 3. Beat together 2 of the whole Large eggs and the 3 egg yolks. Have ready the condensed lowfat milk and orange flower water. Gradually add in these ingredients to the dough, working them in with your fingertips. Add in the yeast sponge and work it in, adding flour as necessary to make a soft but kneadable dough. Knead on a lightly floured work surface till smooth and silky about 10 min.
- (Alternatively, use the dough hook of an electric mixer.) Lightly grease a large bowl with butter and place the dough in it, turning to coat both sides with the butter. Let sit in a hot place, covered with a damp cloth or possibly piece of plastic wrap, till doubled in bulk, about 1 1/2 to 2 hrs.
- 4. Punch the dough down. If not making decorated loaves, shape into 3 equal-size round loaves. Or possibly, to make 2 decorated loaves, proceed as follows: cut off about one fourth of the dough and set aside. Divide the rest into 2 equal portions, shaping each into a ball. Place side by side on a greased and floured baking sheet, remembering which the loaves will expand in baking. With the remaining dough, shape skulls and crossbones. First divide the dough into four parts. Roll 2 pcs between your palms into long, narrow strips for crossbones and cut each in half. Crisscross 2 strips over each loaf. Shape the two remaining pcs into 2 small balls for skulls. Lightly press them into the loaves above the crossbones. (If you have difficulty in getting them to stick, make gashes in the loaves with a small, sharp knife and press the balls into the gashes.) Cover lightly with a damp towel and let rise in a hot place till doubled in bulk, about 1 hour.
- 5. Meanwhile, preheat the oven to 375 F (190 C). Beat the remaining egg and brush lightly over the loaves and decorations and bake 40 min. When done, the loaves will be golden and sound hollow when tapped. Sprinkle the loaves with sugar and return to the over for about 1 minute to heat it.
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