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[from the October 2000 newsletter] A recipe from David Anderson, director of Clay and Paper Theatre and the Night of Dread parade:
posted March 15, 2004
Bread of the Dead
Pan de Muerto, "Bread of the Dead."
In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones.
½ cup of butter 5 to 5 ½ cups all-purpose flour
½ cup of milk 2 packages instant yeast
½ cup of water 1 teaspoon salt
1 tablespoon whole anise seed ½ cup of sugar
4 eggs
In a saucepan over a medium flame heat the butter, milk and water until very warm but not boiling. Meanwhile, measure out 1½ cups flour and set the rest aside. In a large mixing bowl, combine the 1½ cups of flour, the yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until dough is smooth and elastic.
Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1½ hours. Punch the dough down and shape into loaves resembling skulls, skeletons, or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour.
Bake in a preheated 350 degree oven for 40 minutes. Remove from oven and paint on glaze.
Glaze:
½ cup of sugar, 1/3 cup of fresh orange juice, 2 tablespoons grated orange zest. Bring to a boil for 2 minutes, then apply to bread with a pastry brush. If desired, sprinkle on coloured sugar while glaze is still damp.