This bread has a sweet flavor and is used on the altars of deceased loved ones during “Day of the Dead” festivities. You will also make the bone-like shapes that decorate the top of the loaf and place them before baking.
Prep Time: 3 hours
Cook Time: 40 minutes
Total Time: 3 hours, 40 minutes
- 1/2 cup butter
- 1 1/4 cup water
- 6 cups flour
- 2 packets dry yeast
- 1 teaspoon salt
- 3 teaspoons whole anise seed
- 2 tablespoons orange zest
- 3/4 cup sugar
- 4 large eggs
- Glaze (see below)
- In a large bowl, mix together butter, sugar, anise, salt and 1/2 cup of the flour.
- In a seperate bowl combine the eggs and the water.
- Add the egg/water mixture to the first mixture and add in another 1/2 cup of the flour.
- Add in the yeast and another 1/2 cup of flour.
- Continue to add the flour 1 cup at a time until a dough forms.
- Knead on a floured surface for about 1 minute.
- Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.
- Bring out dough and punch it down.
- Remove about 1/4 of it and use it to make bone shapes to drape across the loaf (see below.)
- Or divide the dough into smaller pieces to create other bone shapes. Let the shaped dough rise for 1 more hour.
- Bake in a 350 degree oven for 30 minutes for smaller loaves and up to 45 minutes for larger loaves.
GLAZES(After glaze is applied you may decorate with additional colored sugar.)
- Bring to a boil- 3/4 cup sugar and 1/2 cup fresh orange juice. Brush on bread and then sift some additional sugar over the top.
- Mix 3 tablespoons orange juice concentrate and 1/3 cup sugar with 2 egg whites. Brush on bread during the last 10 minutes of cooking.
- Bring to a boil- 1/4 cup piloncillo, 1/4 cup sugar, 2/3 cup cranberry juice and 2 tablespoons orange zest. Brush on bread after bread has cooled.
BONES The most common bone decorations are very simple.
- Sometimes it’s just a matter of forming ball shapes and pressing them into the loaf in a line.
- You could also take a piece of dough, roll it into a long cylinder and place a ball at each end.
- You can get much more detailed if you like, but even a little “knobby” looking loaf will get the idea across.
Recipe by Chelsea Kenyon