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Dead Bread (Pan De Muertos-Mexico) Recipe

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This recipe for Dead Bread (Pan De Muertos-Mexico), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleana Bastian
Added: Thursday, February 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. of flour (una taza y media de harina), 1/2 c. of sugar (media taza da azucar), 1 tsp. salt (una cucharadita de sal), 1 T. of anise seed (una cucharada de semillas de anis), 2 packets of dry yeast (dos paquetitos de levadura), 1/2 c. of milk (media taza de leche), 1/2 c. water (media taza de agua), 1/2 c. butter (media taza de mantequilla), 4 eggs (cuatro huevos), from 3-4 1/2 c. of flour (entre tres y cuatro y media tazas de harina).

Directions:
Directions:
Mix all dry ingredients together except the 3-4 1/2 c. of flour. In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture. Beat well. Mix in the eggs and 1 1/2 c. of flour. Beat well. Put in the rest of the flour, little by little.
Knead the mixture on a floured board for 9-10 minutes. Put the dough in a greased bowl and allow it to rise until it has doubled in size (about an hour and a half). Punch the dough down and reshape into round loaves (it can also be made into other shapes such as animals). Let it rise another hour. Bake at 350 for about 40 minutes. Sprinkle with confectioners' sugar and colored (usually red) sugar.

Personal Notes:
Personal Notes:
This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico, also called All Souls Bread. It can be prepared to earn extra credit for Spanish class!

 

 

 

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