Mexican Cooking – Day of the Dead Bread – Pan de Muerto

The Day of the Dead is a traditional holiday observed in the beginning of November in Mexico. It has nothing to do with our Halloween although it is associated with the imagery of skeletons and skulls. It is based on the ancient belief that the souls of the dead return once each year for a reunion with their living relatives.

It is not a sad or morbid occasion it is a joyous time to remember and celebrate the lives of deceased loved ones. The first day of the celebration is November 1st, All Saint’s Day, when children who have died are honored and remembered. The next day, November 2nd is All Soul’s Day, when adults who have died are remembered.

In their homes, Mexican families set up altars displaying symbolic items such as sugar candy skulls, candles, incense, fruit, bread, and flowers. Pictures of the deceased family members as well as personal items they owned are added. The illustration above is a depiction of an altar. On the day of celebration families go to the cemetaries. They may spend all day at the cemetary cleaning and decorating the graves, having a picnic, enjoying music and remembering their relatives.

A traditional food that is eaten during the Day of the Dead celebration is a bread called Pan de Muerto, Bread of the Dead. It can be purchased in bakeries throughout Mexico in form of loaves and rolls. Sometimes they are shaped like angels or animals. Many times they are embellished with a crossed bones design. The following recipe is one of many ways to bake Pan de Muerto.

Pan de Muerto — Bread of the Dead

Ingredients

1/4 cup Milk

1/4 cup Margarine or Butter, cut into 8 pieces

1/4 cup Sugar

1/2 tsp Salt

1 pkg Active dry yeast

1/4 cup Very warm water (110 degrees)

2 eggs

3 cups All-purpose flour, unsifted

1/2 tsp Anise seed

1/4 tsp Ground cinnamon

2 tsp Sugar

Directions

In a small pan bring the milk to boil. Remove from heat. Stir in the margarine or butter, 1/4 cup sugar and salt. In a mixing bowl, mix and dissolve the yeast in warm water. Let the yeast stand for 5 minutes. Then, add the milk mixture.

Separate the yolk and white of one of the eggs. Add the yolk to the yeast mixture. Save the white for later. Add the flour and remaing egg to the yeast mixture. Blend well until a dough ball is formed.

Remove dough from bowl and knead on a floured pastry board until smooth. Place dough in a large bowl and cover witha dish towel. Set in a warm place to rise for 90 minutes.

Grease a baking sheet. Remove dough and knead once more on a floured pastry board.

Divide dough in fourths. Set aside one of the fourths. Roll three pieces of the dough into ropes to use to make a braided loaf. Place the three ropes on the greased baking sheet and pinch the together at one end. Make a braid with the ropes and pinch the end together.

The remaining dough will be used to form bones to decorate the loaf. Divide the dough in half and form two bones. Cross and lay them on top of the braided loaf.

Cover bread with a dish towel and let rise for 30 minutes.

Preheat oven to 350 degreees. In a small bowl mix two teaspoons sugar, anise seed and cinnamon. In another bowl beat the egg white lightly.

When the bread is done rising after 30 minutes brush top of the bread with egg white and sprinkle with the sugar mixture. Bake at 350 degrees for 35 minutes.

Makes one loaf, 8 to 10 servings.

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