Since moving to Mexico I have begun to
enjoy all the traditional holidays and the traditions that go along
with them. Day of the Dead (Dia de los Muertos) is a very festive
but also somber holiday honoring the family and friends that have
died. Cemeteries are packed on both November 1st and the 2nd with
families offering flowers and having picnics at the graves of their
dearly departed, sharing their favorite memories. Altars are
constructed in homes, places of business, roadside shrines, and of
course cemeteries. These altars will have photos of the departed,
and offer to them their favorite pleasures from this life, such as
cigarettes, tequila, certain favorite foods and any other 'earthly'
item that person was fond of. In many cases the altar will remain
for at least a week after the celebration.
Traditional foods apply to this holiday
as they do any other Mexican holiday. One of my favorites, is Bread
of the Dead (Pan de Muertos). During the week prior to Day of the
Dead, you can even order it in restaurants. Here is a simple recipe
for your own pan. (pan means bread) The bread is for
the living but can also be placed on the altar.
The decoration on top of the bread is
to symbolize bones.
Pan de
Muertos (Bread of the Dead)
Heat the milk and the butter together
in a small saucepan, until the butter melts. Remove from the heat and
add the warm water. Allow the mixture to cool to 45° C / 110° F.
In a large bowl combine 1 cup of the
flour, yeast, salt, anise seed and 1/4 cup sugar. Beat in the warm
milk mixture, until well combined. Add in the eggs and orange zest,
beating until well combined. Stir in 1/2 cup flour and continue
adding more flour until you have a soft dough.
Turn the dough out onto a lightly
floured surface and knead until smooth and elastic. (about 5
minutes)
Place the dough into a lightly greased
bowl; cover with plastic wrap and let rise in a warm place until
doubled in size. This will take about 1 to 2 hours. Punch the dough
down. Remove small pieces of dough and roll into long 'cigar'
shapes. Form the remaining dough into a large round loaf or 4 smaller
rounds. Arrange the 'cigar' shapes in an X pattern on top of the
loaf. Place dough onto a baking sheet, loosely cover with plastic
wrap and let rise in a warm place for about 1 hour or until just
about doubled in size.
Bake in a preheated 175°
C / 350° F oven for
about 35 to 45 minutes. Remove from oven, let cool slightly then
brush with glaze.
To make glaze: In a small saucepan
combine 2 tablespoons sugar and orange juice. Heat until sugar is
melted. Brush over top of the bread while still warm, then
immediately sprinkle with the remaining sugar.
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