Mexican Bread of the Dead sweetens memories

(Mexican Bread of the Dead is a traditional recipe for All Souls' Day)

Halloween has come and gone, along with all the trick-or-treaters, but November starts with two special days to commemorate those who are no longer with us.

All Saint's Day (Nov. 1) and All Souls' Day (Nov. 2) are a time to remember family and friends who have died. It's a time to pause and celebrate their spirits by sharing memories and making some of their favorite foods.

Now that we're all sated with treats and sweets, a warm loaf of bread fresh from the oven on a cool autumn day is enticing fare.

Pan de Muertos, or Mexican Bread of the Dead, is a traditional recipe to make for All Souls' Day. It is a yeasted egg bread studded with anise seed and orange zest and finished with an orange glaze. It can be shaped into skulls or decorated with bones shaped from the dough.
It's an easy recipe to make, but plan on a few hours of rising time. It's well worth the wait as the scent of anise and orange permeates your kitchen as it bakes. The aroma reminded me of some of the local bodegas in the valley that boast in-house bakeries.

This recipe is so good, you don't have to wait for a special occasion to make it. Eat a warm slice from the oven and save the rest for toast to start the day.

Mexican Bread of the Dead

For the dough:

1. 1/4 cup Smart Balance
2. 1/4 cup milk
3. 1/4 cup warm water
4. 3 cups unbleached white flour
5. 1 tablespoon yeast
6. 1/2 teaspoon salt
7. 2 teaspoons anise seed
8. 1/2 teaspoon cinnamon
9. 1/4 cup sugar
10. 2 eggs, beaten
11. 2 teaspoons orange zest

For the glaze:

1. 1/4 cup sugar
2. 1/4 cup orange juice
3. 1 tablespoon orange zest

• Heat the milk and Earth Balance together in a small pan until the Earth Balance melts.
• Remove from the heat and add the warm water. Set aside to cool a bit.
• In the bowl of a KitchenAid, combine 1 cup of the flour and the yeast.
• Mix it together before adding the salt, anise seed, cinnamon and 1/4 cup of sugar.
• Turn on the mixer and add the warm milk mixture, the eggs and the orange zest.
• Mix until well combined.
• Add the rest of the flour 1/2 cup at a time. You might need a little more to make a dough that is soft but not too sticky.

Turn the dough onto a floured board and knead until it is smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth and set aside in a warm place to rise until doubled in bulk, about two hours.




Once the dough has risen, punch it down, reserve a little ball to make "bones" to place on top and shape the rest into a ball with a knob on the top.



Lightly cover the loaf with plastic wrap and let it rise until doubled in bulk, about one hour.

Bake in a preheated 350 degree oven for about 35 minutes until golden brown.

• Make the glaze by combining 1/4 cup of sugar with 1/4 cup of orange juice and the orange zest in a small saucepan.
• Bring to a boil and let simmer a couple of minutes until thickened.
• Brush the glaze over the bread while it is still warm.
• You can also sprinkle a little sugar over the glazed bread.