Let's Start Making Bread for the Dead: Traditional Pan de Muerto

National Hispanic Heritage Month is annually observed from September 15 to October 15 in the United States. This a time for recognizing the contributions and influence of Hispanic Americans to the nation's achievements, culture, and history. One contribution that follows this period is the Day of the Dead (Día de Muertos) celebrations. One tradition during this time is the Day of the Dead Bread (Pan de Muerto). Recipe below.

Pan de MuertoPhoto byNorma Ps, via Wikimedia Commons

The Day of the Dead is a traditional holiday celebrated between November 1st and 2nd. This multi-day holiday involves family and friends gathering to pay respects and remember friends and family members who have died. Mexicans honor their loved ones who have passed away by leaving offerings (“ofrendas”) at their gravesites or family-built altars made at home.

In France, Catholics celebrate the Day of the Dead, or le jour des morts, on November 2nd, the day after All Saints' Day, or Toussaint, which is celebrated on November 1st.

Pan de Muerto

Pan de Muerto, is a delicious bread and a key element in the altars constructed to honor those who have passed. Chocolate, tamales, and many other traditional dishes are also used. In Mexico, Day of the Dead Bread is usually sold at bakeries and supermarkets during October. Learn more about this celebration in the video below.

Pan de Muerto represents an offering made to a departed loved one. It is believed that when the spirit returns during the Day of the Dead, it can be nourished by the “essence” of the bread. Although the family members are the ones who eat the Pan de Muerto.

If you have never been to a Dia de Muertos celebration, I recommend the one in Longmont, Colorado on October 12^th. Do you know of another celebration you can recommend? Kindly let us know in the comments.

There are numerous stories about the shape and design of the bread. Most stories say the crossbones symbolize the bones of the dead. Sometimes there is a small ball on top of the bread, which symbolizes a teardrop being shed for the dearly departed.

Pan de Muerto

• ¼ cup milk
• ¼ cup butter or margarine
• ¼ cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• ¼ cup white sugar
• 2 teaspoons anise seed
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• 2 large eggs, beaten
• 1 tablespoon orange zest

Glaze:

• ¼ cup sugar
• ¼ cup orange juice
• 2 teaspoons orange zest
• 2 tablespoons white sugar

1. Heat milk and butter in a medium saucepan over low heat until the butter melts. Remove from heat and add warm water. The mixture should be around 110°F.
2. Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until the dough is soft.
3. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
4. 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. Let rise in a warm place until just about doubled in size, about 1 hour.
5. Preheat the oven to 350°F. Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
6. Glaze: Combine ¼ cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

Do you have any suggestions for ingredients? How do you make this recipe? Kindly let us know in the comments.

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References

Dia de Muertos