My son couldn’t stop talking about “bread of the dead” after his Spanish teacher baked it in celebration of Mexico’s Day of the Dead. He got the recipe from her and made me bake the bread the following weekend. This bread was bursting with flavors of anise and oranges, and we polished it off in a single day. Wiki has some information about both the Day of the dead and the bread.
When I saw the announcement for Bread Baking Day #27: Pan Latino, this bread came to my mind at once. I found another reason to feast on this sweet bread.
1/2 cup unsalted butter ( 1 stick)
1/2 cup milk ( I used 1 %)
1/2 cup water
5 to 5-1/2 cups flour ( I used 2 1/2 cup unbleached white flour and 2 1/2 cups white wheat flour)
4 tsp active dry yeast
1 tsp salt
1 tbsp whole anise seed
1/2 cup sugar
In a microwave safe bowl, warm butter, milk and water till butter is melted and mixture is very warm but is not boiling.
In a large mixing bowl, combine 1 1/2 cups of flour, yeast, anise seed and sugar.
Beat in warm liquid till combined.
Add the eggs and remaining flour , one cup at time beating till incorporated after each addition.
Knead on lightly floured surface till dough is soft and not sticky.
Lightly grease a bowl and place dough in it covering it with plastic wrap.
Let it rise till doubled in bulk about 2 hours.
Punch the dough and shape into two round loaves.
Let the loaves rise for one hour.
Bake in a preheated 350 F degree for 40 minutes.
Brush the Glaze over the bread once it is out of the oven.
For the Glaze,
In a microwave safe bowl, boil 1/2 cup sugar, 1/3 cup orange juice and 1 tbsp grated orange zest. I had plenty of glaze remaining, and I drizzled it generously on the cut slices. It made the bread very moist and flavorful.
This is my entry for Bread Baking Day #27.