The Bread of the Dead – Pan de los Muertos is a typical Mexican recipe that is prepared a few days before the Day of the Dead, a very important celebration in Mexican culture.
The Bread of the Dead is made with a very simple recipe that can be flavored with either anise seeds or orange aroma.
The round loaf should have a small central dough circle and 8 shaped sticks that should, and I insist should, resemble bones (make a stick of dough and pinch it in two different places).
Oh my, I tried with all my might but as you can see, during baking the “bones” went their own way, while the little circle stayed, cursed it, right in the center…When I saw it, I said: “now how can I publish the recipe on the blog??” Then I hoped that my dear readers would forgive this “mistake”!! The bread is truly fragrant and deserves a lot, and remember to put more sugar on the surface, a lot, okay??? A hug…
CONVERSION OF FRESH YEAST TO DRY YEAST
If you don’t have fresh yeast and only have the dry kind, remember that a 25 grams block corresponds to a 7 grams packet; the ratio is about 3:1, precisely 3.29. If you want the perfect formula for calculating proportions, follow this formula:
— if you want to convert the quantity of fresh yeast to dry:
grams of fresh yeast indicated in the recipe ingredients : 3.29 = grams of dry yeast
–– if you want to convert the quantity of dry yeast to fresh:
grams of fresh yeast indicated in the recipe ingredients x 3.29 = grams of dry yeast
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BREAD OF THE DEAD – PAN DE LOS MUERTOS
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Latin American
- Seasonality: Day of the Dead, All Seasons
Ingredients BREAD OF THE DEAD – PAN DE LOS MUERTOS
- 1.8 cups Manitoba Flour
- 1.5 cups All-purpose flour
- 5.6 tbsp Butter (softened)
- 0.4 cups Granulated sugar (+ extra before baking)
- 1/3 cup Orange juice
- 1 tbsp Orange blossom water
- 1 Orange (grated zest)
- 1 Egg
- 2 packets Dry yeast
- 1 pinch Fine salt
- 1 Egg yolk (for brushing before baking)
Tools BREAD OF THE DEAD – PAN DE LOS MUERTOS
#ADV
- Stand Mixer
- Glass
- Board
- Baking Sheet
Preparation BREAD OF THE DEAD – PAN DE LOS MUERTOS
In half a glass of warm water, put the yeast with a little sugar and wait for it to ferment. Make a well with the two flours and add the fermented foam and gradually the other ingredients (salt last).
You must make a nice dough ball that will remain a bit sticky; if it’s too sticky, help yourself with a handful more of flour.
Let it rest in a warm place and after covering it with a clean cloth, “forget it” for at least an hour and a half.
Once it has doubled in volume, knead it again, giving it the shape of a loaf and little bones as mentioned above.
Let it rise for at least another half hour covered. Brush the surface with a yolk beaten with a little water. Sprinkle with granulated sugar.
Now place it on the baking sheet, protected with parchment paper, and bake at a low temperature of 340°F for about 40 minutes or according to the characteristics of your appliance.
Let it cool and bring to the table. It is soft and fragrant… Try it, and enjoy your meal with the Bread of the Dead – Pan de los Muertos!
Annalisa
The Day of the Dead in Mexico is a celebration rich in colors, adorned altars, and masks, customs handed down from the Aztecs, and since 2003 it has become a UNESCO World Heritage. It is a day that celebrates life where Mexicans (and some other Latin American countries) with irony and fun disguise themselves as calacas (colorful skeletons) and take to the streets dancing and involving anyone they meet along the way.
PHOTO AND TEXT SOURCE HERE
Tips and Notes
If you like ethnic recipes, you will find in this article many recipes for all courses of the menu… Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog’s Facebook page so you don’t miss any recipe or special and to comment with me on the various preparations!!! Copyright © 2017 Annalisa Altini, All rights reserved RECIPE SOURCE CHEF KUMALE
