You are here

All Souls' Day Bread

Mexican.Chef's picture
Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄3 Cup (5.33 tbs) (110 F)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Orange water/Water 1 Tablespoon
  Aniseed 1 Teaspoon, crushed
  Shredded orange peel 1⁄2 Teaspoon
  Eggs 2
  Egg yolk 1
  Egg white 1
  Water 2 Teaspoon
  Pink sugar/Granulated sugar 1 Teaspoon
Directions

Soften yeast in the 1/3 cup water; set aside.
In mixer bowl cream butter, 1/4 cup sugar, and salt.
Blend in 1/2 cup of the flour, the orange-blossom water, aniseed, and orange peel.
Add eggs and egg yolk; beat 2 minutes at medium speed.
Blend in yeast mixture and 1 cup of the remaining flour; beat 3 minutes at high speed.
By hand stir in remaining 1 1/2 cups flour.
Cover;refrigerate 4 hours or overnight.
Turn onto lightly floured surface.
Remove 1/4 of the dough and set aside.
Shape remainder into a ball.
Place on greased baking sheet; flatten to a 6-inch round.
Divide reserved piece of dough into 4 portions, Roll two pieces into two 7-inch ropes to form "crossbones." Combine egg white and 2 teaspoons water.
Place crossbones in an X atop loaf, attaching with some of egg white mixture.
Roll one of the remaining portions into a 2-inch ball.
Make a 2-inch-wide indentation in center of loaf; place ball of dough in depression, attaching with egg white.
Cut the last piece of dough into 4 portions; shape each into a teardrop and secure onto sides of loaf with egg white.
Cover and let rise in warm place 30 to 40 minutes or till nearly double.
Bake in 325° oven for 35 to 40 minutes or till done.
Remove to rack.
Brush hot loaf with remaining egg white mixture; sprinkle with sugar.
Repeat brushing and sprinkling after 5 minutes.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

Rate It

Your rating: None
4.053125
Average: 4.1 (16 votes)