Mexican Pan de Muerto - Bread of the Dead (recipe)

[Guest guest]

Mexican Pan de Muerto - Bread of the Dead

 

The recipe and text a below are from the Death Warmed

Over: Funeral Food, Rituals, and Customs from Around

the World, by Lisa Rogak (Ten Speed Press, 2004)

 

Of the many funeral traditions throughout Mexico, the

best known post-funeral celebration is the Day of the

Dead, also known as All Soul's Day, on November 2.

Officially, it is the one day of the year when dead

ancestors return to earth to visit. November 1 is All

Saint's Day, and traditionally celebrations begin that

evening, though in the daytime families tend to honor

children who have died, reserving the evenings for

adult ancestors. On November 2, families spend the day

at the cemetery where loved ones are buried. They

clean the area around the grave, wash the tombstone,

and place the deceased's favorite foods around the

grave. Huge flower arrangements are also common. Most

families also build a small altar - either at the

gravesite or at the home or office - and place food

offerings and favorite items on it as well. Food is

also a central part of Day of the Dead celebrations

for those still walking the earth. Special black

plates and bowls are sold only during the last two

weeks of October, and bakeries make hundreds of

life-sized skull shaped cakes with the name of the

deceased written in frosting on the forehead. In fact,

candy and desserts - from chocolate caskets to candy

skeletons - take center stage during the Day of the

Dead. And like people of other cultures who save

biscuits and cakes from the funeral as a memento of a

lost loved one, many Mexicans will hold onto these

candy bones for years.

 

1/2 cup (1 stick) unsalted butter

1/2 cup milk

1/2 cup water

5 to 5 1/2 cups all-purpose flour

2 packages dry yeast

1 teaspoon salt

1 tablespoon whole anise seed

1 cup sugar

4 eggs

1/3 cup freshly squeezed orange juice

2 tablespoons grated orange zest

 

Makes 2 Loaves

 

In a saucepan over a medium flame, heat the butter,

milk, and water until the butter melts.

 

In a large mixing bowl, combine 1 1/2 cups of the

flour, the yeast, salt and anise seed, and 1/2 cup of

the sugar. Add the butter and milk mixture and stir

until well combined. Add the eggs and beat in another

cup of flour. Continue to add more flour until the

dough is soft but not sticky. Knead the dough on a

lightly floured board for 10 minutes, or until smooth

and elastic.

 

Lightly grease a large mixing bowl and place the dough

in it. Cover with plastic wrap and let rise in a warm

place until doubled in bulk, about 1 1/2 hours. Punch

the dough down and shape into 2 loaves resembling

skulls or skeletons. Let rise in a warm place fro 1

hour.

 

Preheat the oven to 350° F. Bake the loaves on a

baking sheet for 40 minutes, or until the tops are

golden brown.

 

While the bread is baking, prepare the glaze. In a

small saucepan, mix the remaining 1/2 cup of sugar and

the orange juice and zest over high heat. Bring to a

boil, stirring constantly, for two minutes, then

remove from the heat. Keep warm.

 

When bread is done, apply the glaze to the hot loaves

with a pastry brush.

 

 

 

 

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[Guest guest]

> They

>clean the area around the grave, wash the tombstone,

>and place the deceased's favorite foods around the

>grave. Huge flower arrangements are also common. Most

>families also build a small altar - either at the

>gravesite or at the home or office - and place food

>offerings and favorite items on it as well. Food is

>also a central part of Day of the Dead celebrations

>for those still walking the earth.

 

Sounds a lot like Losar offerings for Buddhists, but we do it on the new

lunar year (usually in February). My relatives are far flung, so I use

photos of passed relatives or pics of their graves rather than going to the

burial sites.

 

Veronica