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Pan De Muerto



  • Prep Time: N/A
  • Cooking Time: N/A

Pan De Muerto

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

In large mixing bowl, dissolve yeast in warm water with 1 teaspoon sugar.
Set aside until bubbly, about 5 minutes.

Meanwhile, scald milk or soymilk and anise seeds in small saucepan over
medium-high heat. Stir in butter or margarine, 1/4 cup sugar, orange flower
water, orange zest and salt. Cook until butter melts; set aside to cool
until lukewarm.

Beat eggs into yeast mixture. Add milk mixture; whisk until blended.

Add flours; stir with wooden spoon until dough forms ball. Turn dough out
onto well-floured surface; knead for 5 minutes. Put dough back into mixing
bowl; cover. Set in warm place to rise until doubled in size, 1 1/2 to 2
hours.

Preheat oven to 350 degrees. Turn dough out; punch down. Knead again for 2
minutes. Pinch off 1/2 cup dough; form remaining dough into round loaf.
Divide reserved piece of dough in half and roll into 2 bone-shaped pieces.
Cross "bones" over top of loaf. Allow dough o rise again for an hour.

Brush entire loaf with 1 teaspoon milk or soymilk and sprinkle with 1
tablespoon sugar.

Bake until lightly browned and hollow sounding when tapped on bottom, about
35 minutes. Makes 1 loaf of about 10 slices.

*Orange-flower water: Distillation of bitter-orange blossoms used as a
perfume like flavoring in baked goods, sweets and beverages. Available in
gourmet shops and by mail order.

Ingredients:

1 tb Active dry yeast; (1 packet)
1/4 c Warm water
2 ts Sugar; divided
1/4 c Milk; or soymilk
2 ts Anise seed
1/4 c Butter or margarine; cut in
-small pieces
1/4 c Sugar
2 ts Orange flower water*
2 tb Orange zest
1/4 ts Salt
2 Eggs; room temperature
2/3 c Whole wheat flour
1 2/3 c All-purpose flour;
-unbleached
1 ts Milk; or soymilk
1 tb Sugar

Serves:

10 Servings

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