*  Exported from  MasterCook  *
 
             Pan de Muertos (All Saints and all Souls Day Bread)
 
 Recipe By     : Dianna Kennedy-The Art of Mexican Cooking
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         The Starter
    1      pound         unbleached flour
                         plus extra for bowl and work surface
    1 1/4  tsp           sea salt
      1/3  cup           sugar
    1 1/2  tbsp          active dry yeast
      1/2  cup           plus 2 tbsp water
    3      lg            eggs -- lightly beaten
                         unsalted butter for greasing bowl
                         The Final Dough
                         The starter -- cut in small pieces
    1      cup           sugar
   14      tbsp          unsalted butter -- softened
                         plus extra for greasing baking sheets
    1      pound         unbleached flour
                         plus extra for board and bowl
    8                    egg yolk and 2 tbsp water -- lightly beaten
      1/4  cup           water
    1      tsp           orange flower water or
                         grated rind of 1 orange
                         The Glaze
    4                    egg yolks -- lightly beaten
      1/4  cup           unsalted butter -- melted
      1/3  cup           sugar
 
 Typed for you by Jazzbel@batelnet.bs
 
 For the Starter:
 Put the flour, salt sugar, and yeast into a mixing bowl and gradually beat
 in the water and eggs.(Mexican bakers do not bother to cream the yeast,
 knowing that it is fresh--doit if you wish).  Continue beating until the
 dough forms a cohesive mass around the dough hook; it should be sticky,
 elastic and shiny--about 5 minutes).  turn out onto a floured board and
 form into a round cushion shape.  Butter and flour a clean bowl.  Place the
 dough in it and cover with greased plastic wrap and a towel and set aside
 in a warm place--ideally 70F--until the dough doubles in volume, about 2
 hours.
 
 The Final Dough
 
 Liberally grease 4 baking sheets (for both breads).  Put the starter, sugar
 and butter into a mixing bow and mix well, gradually beating in the flour
 and egg yolks alternately.  Beat in the water and flavoring--you should
 have a slightly sticky, smooth, shiny dough that just holds its
 shape (since, eggs, flour, climates, differ, you may need to reduce or
 increase the liquid).  Turn the dough into a lightly floured surface and
 form into a round cushion shape.
 
 Wash out mixing bowl, butter and flour it, and replace the dough in it.
 Cover with greased plastic wrap and a towel and set aside in a warm
 place--ideally about 70F--for about 1 1/2 hours, until it almost doubles in
 size, or set aside overnight in the bottom of the refrigerator.
 
 Bring the dough up to room temperature befrore attempting to workwith it.
 Turn out on to a lightly floured board and divided the dough into two equal
 pieces.  Set one aside for forming later.  Take three quarters of the dough
 and roll it into a smooth ball.  press it out to a circle about 8 in in
 diameter--it should be about 1 in thick.  Press around the edge to form a
 narrow ridge--like the brim of as hat--and transfer to one of the greased
 baking sheets.  Cover loosely with greased plastic wrap and set aside in a
 warm place (about 70F) to rise half its size again--about 1 hour.  taking
 the rmaining 1 quarter of the dough, dicide it into four equal parts.  Roll
 one of the parts into a smooth ball.  Roll the other three into strips 8 in
 long, with four knobs each, one on each end and two about 1.5 in from the
 onet at the end (for bones).  transfer the four pieces to another greased
 tray, cover loosely with greased plastic wrap and set aside to rise for
 about 1 hour.
 
 Repeat these steps to form the second bread with the remainder of the
 dough.
 Heat the oven to 375F.
 
 At the end of the rising period, carefully place the strips of dough
 forming the bones across the main part of the bread, place the round ball
 in the middle to form the skull, and press your finger in hard to form the
 eye sockets.  Brush the surface of the dough well with the beaten yolks and
 bake at the top of the oven unti well browned and springy--about 15
 minutes.  Turn off the oven, open the door, and let the bread sit there for
 5 minutes more.  Remove from the oven, brush with melted butter, ans
 sprinkle well with sugar.
 
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