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Pan de Muertos(All Saints and all Souls Day Bread)

Make Pan de Muertos(All Saints and all Souls Day Bread) at home with The Starter, Sea Salt, Sugar, Active Dry Yeast, and Plus Water. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• to taste
• 1 lb
• 1 1/4 tsp
• 1/3 cup
• 1 1/2 tbsp
• 1/2 cup
• 1 cup
• 14 tbsp
• 1 lb
• 8
• 1/4 cup
• 4
• 1/4 cup
• 1/3 cup

Method (preview)

1. 1

   Put the flour, salt sugar, and yeast into a mixing bowl and gradually beat in the water and eggs.(Mexican bakers do not bother to cream the yeast, knowing that it is fresh--doit if you wish).

2. 2

   Continue beating until the dough forms a cohesive mass around the dough hook; it should be sticky, elastic and shiny--about 5 minutes). turn out onto a floured board and form into a round cushion shape.

3. 3

   Butter and flour a clean bowl.

4. 4

   Place the dough in it and cover with greased plastic wrap and a towel and set aside in a warm place--ideally 70F--until the dough doubles in volume, about 2 hours.

5. 5

   Liberally grease 4 baking sheets(for both breads).

6. 6

   Put the starter, sugar and butter into a mixing bow and mix well, gradually beating in the flour and egg yolks alternately.

7. 7

   Beat in the water and flavoring--you should have a slightly sticky, smooth, shiny dough that just holds its shape(since, eggs, flour, climates, differ, you may need to reduce or increase the liquid).

8. 8

   Turn the dough into a lightly floured surface and form into a round cushion shape.

9. 9

   Cover with greased plastic wrap and a towel and set aside in a warm place--ideally about 70F--for about 1 1/2 hours, until it almost doubles in size, or set aside overnight in the bottom of the refrigerator.

10. 10

    Bring the dough up to room temperature befrore attempting to workwith it.

11. 11

    Set one aside for forming later.

12. 12

    Take three quarters of the dough and roll it into a smooth ball. press it out to a circle about 8 in in diameter--it should be about 1 in thick.

13. 13

    Press around the edge to form a narrow ridge--like the brim of as hat--and transfer to one of the greased baking sheets.

14. 14

    Cover loosely with greased plastic wrap and set aside in a warm place(about 70F) to rise half its size again--about 1 hour. taking the rmaining 1 quarter of the dough, dicide it into four equal parts.

15. 15

    Roll one of the parts into a smooth ball.

16. 16

    Roll the other three into strips 8 in long, with four knobs each, one on each end and two about 1.

17. 17

    5 in from the onet at the end(for bones). transfer the four pieces to another greased tray, cover loosely with greased plastic wrap and set aside to rise for about 1 hour.

18. 18

    Repeat these steps to form the second bread with the remainder of the dough.

19. 19

    Heat the oven to 375F.

20. 20

    At the end of the rising period, carefully place the strips of dough forming the bones across the main part of the bread, place the round ball in the middle to form the skull, and press your finger in hard to form the eye sockets.

21. 21

    Brush the surface of the dough well with the beaten yolks and bake at the top of the oven unti well browned and springy--about 15 minutes.

22. 22

    Remove from the oven, brush with melted butter, ans sprinkle well with sugar.

23. 23

    James Beard.

24. 24

    Have chocolate bread, with no visible chips.

25. 25

    The miniature M&M bits sold in the Hershey's bake shoppe line and recently released as a hyperkinetic candy in their own right have a look and feel similar to chips, but the thin candy shell might shield your chocolate long enough to get it to bread phase. mMichael 1 8 oz. box Jiffy corn bread mix Mix together all ingredients till well blended.

26. 26

    Bake in an 8" x 8" pan at 350 degrees until golden brown, about 50 minutes.

27. 27

    Are leavened with baking soda.