Pan de Muerto
Submitted by hickeyja on January 21, 2007 at 4:00 pm

DESCRIPTION
Pan de Muerto

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
The literal translation of 'Pan de Muerto' is "bread of the dead". Despite its forbidding connotation, the loaf is traditional fare for the November 2nd religious celebration, All Souls Day. On this day, families honor departed relatives by visiting their graves, and this rich, brioche-like bread is served. You can omit the "crossbones" and tear drops, but don't miss this bread just because of its name.

1 pkg dry yeast
1/3 cup warm water (110 degrees)
1/2 cup butter
1/4 cup granulated sugar
1/2 tsp salt
3 cups AP flour, divided
1 Tbsp orange-blossom water (or plain water)
1 tsp aniseed, crushed
1/2 tsp finely shredded orange zest
2 eggs
1 egg, separated
2 tsp water
pink sugar or granulated sugar

Soften yeast in 1/3 cup water; set aside. In mixer bowl, cream butter, 1/4 cup sugar and salt. Blend in 1/2 cup of the flour, the orange-blossom water. aniseed and orange zest. Add 2 eggs and 1 egg yolk. Beat 2 minutes at medium speed. Blend in yeast mixture and 1 cup of remaining flour; beat 3 minutes at high speed. By hand stir in remaining 1 1/2 cups of flour. Cover, refrigerate 4 hours or overnight.

Turn on to lightly floured surface. Remove 1/4 of dough and set aside. Shape remaining dough into a ball. Place on a greased baking sheet; flatten to a 6-inch round.

Divide reserved piece of dough into 4 portions. Roll 2 pieces into two 7-inch ropes to form "crossbones". Combine egg white and 2 tsp water. Place "crossbones" in an X atop loaf, attaching with some of egg white mixture.

Roll one of the remaining pieces of dough into a 2-inch ball. Make a 2-inch wide indentation in center of loaf; place the ball of dough in the indentation, attaching with egg white. Cut the remaining piece of dough into 4 portions. Shape each into a tear-drop and secure to the sides of the loaf with egg white.

Cover and let rise in a warm place for 30 to 40 minutes or till nearly doubled. Bake in 325 oven for 35 to 40 minutes or till done. Remove to rack. Brush hot loaf with egg white mixture and sprinkle with sugar. Repeat brushing and sprinkling after 5 minutes. Makes 1 loaf.