Bread of the Dead (Pan de Muertos)

El Dia de Los Muertos, is an annual Mexican celebration held in honor loved ones who have been dead for more than 40 days.

A solemn but joyful celebration, El Dia de Los Muertos traces back to the Aztec ceremony known as Quecholly, where dead warriors were remembered during the annual corn harvest. That tradition, combined with the Catholic Church’s celebration of All Saints Day (Nov. 1) and All Soul’s Day (Nov. 2) developed into a unique Mexican holiday that is part family reunion, part fall feast.

An important part of the celebration is an ofrenda, or altar, that is decorated with many items including the marigold flower, candles to attract the dead, and family pictures, clothing or belongings.

Food is an integral part of El Dia de Los Muertos. Popular dishes favored by loved ones such as mole, tamales, churros and fresh fruit are set out in hopes that the departed will share in the feast. In Veracruz, the best ears of corn from the harvest are placed on the altar; candy and sweets are set out for children who have passed on.

Other popular foods include chocolate skulls, marzipan coffins, and white chocolate skeletons, which are made as a way of laughing at death. A special bread, called pan de muertos is baked and decorated with fake bones. When making the bread, a little dough is used to decorate the top of each loaf with bones, crosses and tears. These shapes rise with the loaf and are attached just before baking. It is wonderful served with guava jelly and burnt orange marmalade.

After Nov. 2, when the family believes the spirit has consumed its share of the meal, the food and drink is split with friends and relatives.

1 package dry yeast
1/2 cup lukewarm water
5 cups flour
1 teaspoon salt
3/4 cup granulated sugar
1 cup butter, melted and cooled
6 eggs, lightly beaten
2 tablespoons anise water
2 tablespoons orange blossom water
1 tablespoon grated orange rind
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
Milk
Pink sugar crystals

Dissolve yeast in water, then add 1 cup of the flour. Stir to make a soft sponge, cover with a cloth, and let rise in a warm place until doubled in bulk.

Set aside 1/2 cup flour. To the yeast mixture add the remaining flour mixed with salt, sugar and the cooled butter that has been mixed with eggs, anise water, orange blossom water and orange rind. Mix well and turn out on a board floured with the remaining 1/2 cup flour. Dough will be soft, so keep hands floured and knead lightly. Pat into a greased bowl and set in a warm place for about 1 1/2 hours to rise.

Shape into a round loaf in a 9-inch diameter pan. Bake in a preheated 350 degree F oven for about 30 minutes. Cool and frost with confectioners sugar mixed with vanilla extract and only enough milk to make a glaze of frosting consistency. Glaze only the top. Sprinkle with pink sugar crystals.