Dead Bread (Pan de Muertos)

2017 Food October 2017 Recipes

By Manzanillo Sun Writer from the October 2017 Edition


– 1/4 cup margarine
– 1/4 cup milk
– 1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
– 2 teaspoons anise seed
– 1/4 cup white sugar
– 2 eggs, beaten
– 2 teaspoons orange zest
– 1/4 cup white sugar
– 1/4 cup orange juice
– 1 tablespoon orange zest
– 2 tablespoons white sugar


1.) Heat the milk and the butter together in a medium sauce pan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).

2.) In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour more flour until the dough is soft.

3.) Turn the dough out onto a lightly knead until smooth and elastic.

4.) Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size.This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.

5.) Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.

6.) To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice andv medium heat and boil bread while still warm. Sprinkle glazed bread with sugar.

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Manzanillo Sun Writer

Manzanillo Sun's eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

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