If you know sweet bread from Mexico, you are familiar with pan de muerto, the special bread that is made only around the time of the Day of the Dead in early November. This buttery, orange-scented bread is reminiscent of brioche, and tastes wonderful with a cup of Mexican hot chocolate.
For two years running now, I have made pan de muerto at home for the Pooh’s class and for friends. I always intend to publish the recipe and my method here on my blog. But in both years, I let it slip. Ah, good intentions…
I’ve decided that I will publish it here and now in January regardless, and repost it again in late October and early November. If I don’t do it now, I might not get to it again. Besides, why not?
The first time I made this bread, I used Fany Gerson’s recipe for pan de muerto on Fine Cooking.com. I liked it because the recipe was straightforward and most closely resembled the bread that is made in my birthplace, Celaya, in the beautiful state of Guanajuato.
Fany’s wonderful recipe, along with a demonstration slide show for making the bread manually, can be found here:
http://www.finecooking.com/recipes/pan-de-muerto.aspx
The first year, I followed her recipe exactly. The second year, in a flash of lazy inspiration, I decided to use a bread machine.
I adapted the recipe slightly and ended up with fabulous results. (Why didn’t I use the machine last year?Mensa.) This past year, I was churning out loaves of pan de muerto so fast that my kitchen started to resemble a pop up panaderia.
Without further ado, here you go, bread fiends:
Pan de Muerto (Bread Machine method)
Bread Ingredients:
- ½ cup whole milk
- 5 ½ tablespoons unsalted softened butter, cut into small pieces
- Freshly grated orange zest from 1/3 of a navel orange
- 1 Tablespoon of orange blossom water
- 3 large eggs, lightly beaten
- ¼ cup granulated sugar
- 1 tsp. kosher salt
- 3 1/2 cups of all-purpose flour or bread flour
- 1 ¾ teaspoon (or one standard packet) active dry yeast
Topping:
- 1/3 stick of butter (2 1/2 tablespoons)
- ¼ cup granulated white sugar
Oven: 350 degrees Farenheit
Directions:
- As your first layer, place these liquid ingredients in the bottom of your bread machine baking pan: milk, butter, orange zest, orange blossom water, eggs
- As your second layer, add the sugar and salt
- For the third layer, add the all-purpose flour or bread flour (all-purpose flour will work just fine)
- As your fourth and final layer, sprinkle yeast all over the top
- Set your bread machine for the white bread setting for a two-pound loaf. Turn on the machine and let the machine knead the dough and let it rise twice. (This process takes about 2 hours with my machine.)
- Be careful. If you can set the machine for rising only, do so. Keep an eye on it otherwise.
- REMOVE DOUGH BEFORE IT STARTS TO BAKE IN THE MACHINE. Time to create the round loaves!
- Grease a cookie sheet and take out plastic wrap and a clean kitchen towel to prepare for the last rise of the bread.
- Remove a lemon-sized ball of dough and set it aside.
- Divide the remaining dough in two.
- Form a round with each half, and place the rounds of dough on the greased cookie sheet.
- Take the lemon-sized ball of dough, and pull off a piece the size of a large marble. Divide it in two and set aside. Take the remaining dough and cut it into six small pieces, which you will make into long ropes about 5 inches long each, representing bones.
- Place three pieces of rope onto the top of each loaf, crisscrossing them to result in six arms.
- Pick up the last piece of dough and divide it in two. Form each into a small ball and place in the middle of each loaf, right at the intersection of the ropes. This represents a skull.
- Cover the bread with plastic wrap, and then a clean towel. Place in a warm spot to rise for 30-45 minutes.
- Preheat your oven to 350 degrees Farenheit.
- After 30-45 minutes, check your loaves. They should be nice and puffy.
- Put the loaves in the oven and set your timer for 20 minutes. Make sure there is room in the oven for the bread to rise again, as it will swell during baking.
- Enjoy the delicious smell while it is baking – and keep an eye on it!
- Remove the bread from the oven. It should be golden brown.
- As soon as you can handle a hot loaf, take a stick of butter and smear it over the top of the first loaf, including all crevices.
- Immediately sprinkle sugar on top while the bread is warm and the butter is glistening.
- Let it cool on wire racks.
- Enjoy!
Posted in Recipes, Uncategorized
Tags: bread, day of the dead, dia de los muertos, Mexican food, Mexican sweet bread, mexico, pan de muerto, pan dulce
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FAQs
-Sugar: It is said that this pan dulce, or sweet bread is made to symbolize the sweetness of death, an approach commonly seen in Día de los Muertos. It is also offered to our loved ones as a sweet treat to enjoy during the afterlife. - Tears: Some versions suggest that the sesame seeds represent tears of the souls.
What is the English of pan de muerto? ›
Pan de muerto (Spanish for 'bread of the dead') is a type of pan dulce traditionally baked in Mexico and the Mexican diaspora during the weeks leading up to the Día de los Muertos, which is celebrated from November 1 to November 2.
Is pan de muerto made of sourdough? ›
This #TastyTuesday we're bringing you the recipe for the traditional Mexican sweet bread made on Día de Muertos. ¡Disfruta! Directions: To your stand mixer bowl, add the flour, sourdough starter, yeast, one and a half tablespoons sugar, two eggs and salt.
How do you get a bread pan out of a bread maker? ›
To get the pan out of the breadmaker, please follow these steps: Make sure breadmaker and pan is cool. If warm, please use an oven mitt. Grasp the handle of the bread pan and pull straight up or if your pan twists, twist pan clockwise and pull up.
Is it bad to eat pan de muerto? ›
- Bread of the Dead is consumed by the majority of Mexicans who celebrate the Day of the Dead, but eating it in excess is harmful to health, so the Mexican Insurance Institute Social (IMSS) issued a recommendation.
What do you eat pan de muerto with? ›
Pan de muerto is often served with sugar skulls, posole, tamales, conchas, and/or enfrijoladas, but in general, celebrations often include favorite dishes of loved ones who passed, and can vary from region to region and home to home.
What does pan de muerto taste like? ›
Pan de Muerto is a Mexican sweet bread that is traditionally served during the Day of the Dead celebration, also known as Día de los Muertos. It has a subtle sweetness yet a rich and distinct flavor from orange zest and anise seeds.
Who invented pan de muerto? ›
Although the stories vary, pan de muerto traces its roots to the time of the Spanish conquistadors in the early 1500's. Some accounts state it originated in Mesoamerica, when the Aztecs made a type of bread with amaranth, honey, and human blood as an offering to the gods.
What is the most popular soup served during the Day of the Dead? ›
Sopa Azteca
A staple Day of the Dead food all across Mexico, this spicy tortilla soup comes with ingredients on the side to create your own comforting bowl. The soup is often accompanied by ingredients like avocado, onions, cheese, lime and chicharrón.
Who eats pan de muerto? ›
A Pan de Muerto reflects the fusion of two worlds, pre-Hispanic and Spanish: The Mexican people's joy in celebrating death and the traditional use of wheat in European tradition. This bread symbolizes the cycle of life and death due to its circular shape.
The flavor and texture between sourdough and slow-fermented breads is also different; slow-fermented breads tend to be less tangy and softer than sourdough breads.
What is the difference between sourdough bread and Ezekiel bread? ›
Additionally, sourdough fermentation increases the availability of essential nutrients like vitamins and minerals. Ezekiel bread, on the other hand, stands out for its use of sprouted whole grains and legumes, which provide a rich source of nutrients, including fiber, vitamins, and protein.
Should you remove bread from bread machine immediately? ›
Condensation can build up in a bread machine if it is not opened at the end of the baking program. If a loaf is left in the machine after baking it can absorb the moisture from the condensation and become soggy. For future bakes, remove the loaf at the end of the baking cycle.
Do you spray bread machine pan? ›
Breadman Bread Maker, Stainless Steel
A: Before putting any of your ingredients into the pan spray it with a vegetable spray such as Pam.
Why is bread maker bread heavy? ›
Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf.
Why is pan de muerto round? ›
Pan de muerto's unique designs symbolize the journey of life. Red sugar is said to be blood from ancient Aztec human sacrifices. The round shape is the circle of life. And baked-in bone designs represent the bones and tears of lost loved ones.
What do sugar skulls represent? ›
Traditionally, sugar skulls are created as ornamental gifts for children and family members during Día de los Muertos. Unlike the ghoulish skulls and skeletons associated with Halloween, these brightly colored skulls represent the departed souls in the circle of life. “It's to celebrate their lives,” said Caballero.
What is the main focus of the Day of the Dead? ›
The holiday, which is celebrated mostly in Mexico on November 1 and 2, is like a family reunion—except dead ancestors are the guests of honor. Day of the Dead is a joyful time that helps people remember the deceased and celebrate their memory.
