|
Pan de Muerto
Pan de Muerto
Yield: Makes 1 (15-inch) round loaf or 2 (8-inch) round loaves
Ingredients:
1/2cup butter
1/2cup milk
1/3cup water
5cups flour
2packets dry yeast
1/2teaspoon salt
1tablespoon anise seeds
1/2cup plus 1 tablespoon sugar
4eggs
Glaze (recipe follows)
Preparation:
1.Heat butter, milk and water in small saucepan over medium-low heat until butter is melted and mixture is very warm but not boiling. Combine 1 cup flour, yeast, salt, anise seeds and sugar in large bowl. Add warm milk mixture; beat until well blended. Add eggs; beat until blended. Add 1 cup flour; beat until blended. Continue adding flour until dough is soft but not sticky. Knead on lightly floured surface 10 minutes or until smooth and elastic. Lightly oil large bowl; place dough in it. Cover dough with plastic wrap; let rise in warm place until doubled in bulk, about 2 hours. Punch down dough; shape into 1 or 2 loaves resembling skulls or skeletons, or round leaves with dough "bones" placed ornamentally around top. Let rise 1 hour.2.Preheat oven to 370°F. Bake loaves on pizza stone or lightly greased baking sheet until loaf sounds hollow when tapped. Cool slightly on wire rack. Paint with Glaze while bread is wtill warm. Cool to room temperature before serving.
Glaze:
Place 1/2 cup sugar, 1/3 cup fresh orange juice and grated zest of 1 orange in a small saucepan. Boil 2 minutes. Paint on bread with a pastry brush.
Previous: Pak choi, Pain perdu (Eggy bread) with poached pears and rhubarb sauce, Paella Salad, Paella Salad, Paella on the barbecue,
Next: Pan fried calves' liver with port and sage, Pan fried noodles with tofu, pak choi and soy dipping sauce, Pan fried pheasant breast with crab apple jelly sauce, Pan roasted poussin with parsnip and chorizo, Pan Roasted Shallots with Ham,
|