Pan de Muertos (Mexican All Soul's Day Bread)

This is the classic bread for Día de los Muertos from Mexico.

• 5 - 5 1/2 cup sifted flour
• 1/3 cup sugar
• 2 packets dry yeast
• 1 teaspoon salt
• 1 tablespoon whole anise seed
• 1/2 cup butter
• 1/2 cup milk
• 1/2 cup water
• 1 tablespoon orange blossom water
• 1 tablespoon grated orange zest
• 4 eggs, lightly beaten

GLAZE

• 1/4 cup fresh orange juice
• 1/3 cup sugar

METHOD

In a medium bowl, mix together flour, sugar, yeast, salt and anise seed. Set aside.

In a small pan, combine butter, milk, water, orange blossom water and orange zest. Heat until warm, not hot, over medium-low flame.

Measure 1 1/2 cups of flour mixture into a large mixing bowl. Beat in the warm liquid. Mix in the eggs. When mixed, beat in the rest of the flour little by little until all flour is finished.

Turn dough out on a floured board and knead for 8 - 10 minutes. Cover with a cloth and put in a draft-free place to rise until doubled in bulk, about 1 - 1/2 hours.

When doubled, punch down dough. Separate into two pieces, and shape into two loaves resembling skulls. Let rise, covered, another hour.

Preheat oven to 350°F.

When dough has risen a second time, push in holes for the eyes, nose and mouth.

Bake in preheated 350°F oven for about 40 minutes or until dough is golden and sounds hollow when rapped with knuckles.

Glaze: Put sugar and orange juice in small pan. Bring to a boil, stirring to dissolve the sugar.

Glaze when bread has cooled.

Yield: Two loaves

Contributor: Pamela Ackroyd

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