Pan de Muerto | Day of the Dead Bread Recipe

Pan De Muerto Day of Dead Bread

We had a really fun time learning more about Day of the Dead this year. It was interesting to learn about a different culture and how they use the time in October to honor the loved ones who have passed. (Day of the Dead is not just Mexican Halloween.)

One of the things that we used to do (that I want to get back to doing) is to pair up our learning with a fun cooking project. For our Dia De Los Muertos learning, we decided to make Pan de Muerto, or Day of the Dead Bread.



This is a time consuming recipe (as is anytime you make bread from scratch), so we used that time while the bread was rising to learn more about Day of the Dead and complete some of our other studies.


YOU MAY ALSO LIKE : DAY OF THE DEAD FOR HOMESCHOOL


How to Make Day of the Dead Bread

(recipe below)

 

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Pan de Muerto
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Traditional Pan de Muerto calls for 2 teaspoons anise seed. We didn't have any, so we substituted poppy seeds. We also added chopped, fresh (uncooked) cranberries. We will definitely make it with poppy seeds and cranberries again!
Servings
1 loaf
Servings
1 loaf
Pan de Muerto
Print Recipe
Traditional Pan de Muerto calls for 2 teaspoons anise seed. We didn't have any, so we substituted poppy seeds. We also added chopped, fresh (uncooked) cranberries. We will definitely make it with poppy seeds and cranberries again!
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. In a medium saucepan, heat the milk and the butter until the butter melts completely. Remove from heat and add warm water.
  2. In a large bowl, combine 1 cup of flour, yeast, salt, anise (or poppy) seeds, and 1/4 cup of the sugar. Beat in the warm milk mixture. Add eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft. Add cranberries and stir completely.
  3. Place dough on a lightly floured surface and knead until smooth and stretchy when pulled.
  4. Place the dough into a lightly greased bowl and cover with plastic wrap. Let the dough rise in a warm place until it has doubled in size (about 1 to 2 hours).
  5. Punch the dough down and pinch off a small portion. Shape the remaining dough into a large round loaf. With the dough you pinched off, make a round knob and place it 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 it has almost doubled in size.
  6. Preheat oven to 350 degrees F (175 degrees C). Bake bread for 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
  7. FOR GLAZE: In a small saucepan combine 1/4 cup sugar, orange juice, and orange zest. Over medium heat, bring to a boil and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
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