Pan de Muertos

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Category : Breads

Recipe : Pan de Muertos

A tradition for All Souls' Day, celebrated every November 2 to commemorate the
release of souls from purgatory, this bread is a much lightened version of the usual,
which is laden with egg yolks, lard and butter. Children will enjoy forming "bones" out
of the dough to decorate the loaf.

Makes 8 servings

1 envelope active dry yeast
1/2 cup lukewarm (110oF) water
2 cups minus 2 tablespoons all-purpose flour
1/4 cup + 1 tablespoon granulated sugar
3/4 teaspoon salt
1/4 cup egg substitute
2 teaspoons corn oil
1 teaspoon grated orange zest
4 drops yellow food coloring
2 teaspoons unsalted stick margarine, melted

In small bowl, sprinkle yeast over lukewarm water; stir to combine. Let stand 10
minutes, until yeast is dissolved.
In large bowl or food processor, combine all but 1 tablespoon of the flour, all but 1
teaspoon of the sugar and the salt; with on-off motion, pulse processor until
mixture is blended.
Add egg substitute, oil, zest and food coloring to yeast mixture; stir to combine.
If using large bowl, stir egg mixture into flour mixture, beating vigorously to
combine. Transfer mixture to work surface; knead 10 minutes, until dough is soft,
springy and elastic. If using food processor, with machine on, slowly add yeast
mixture to flour mixture; process 1 minute, until dough forms a ball and cleans
sides of bowl.
Spray clean large bowl with nonstick cooking spray; transfer dough to prepared
bowl. Let rise in warm, draft-free place, loosely covered, 1 hour, until doubled in
size.
Spray 8" springform or round cake pan with nonstick cooking spray.
Punch down dough. Sprinkle work surface with remaining 1 tablespoon flour;
transfer dough to prepared surface. Cut off one quarter of the dough; set aside.
Form remaining dough into ball; press gently into prepared pan.
With thumb, make deep indentations into center of dough, forming a pattern that
looks like 2 eyes, a nose and a mouth. Shape reserved dough into 4 bone-shaped
pieces; place 2 "bones," crisscrossed, above "eyes" and 2 "bones," crisscrossed,
below "mouth." Let dough rise, covered loosely with plastic wrap, 1 hour, until
doubled in size. *
Adjust oven rack to divide oven in half.
Place dough in center of cold oven; set oven temperature to 350oF. Bake 20
minutes.
Spray foil-lined baking sheet with nonstick cooking spray. Carefully remove
bread from pan and place on prepared baking sheet; leave oven on. Brush top of
bread evenly with margarine; sprinkle with reserved 1 teaspoon sugar. Bake 10
minutes longer, until bread sounds hollow when tapped. Transfer bread to wire
rack to cool; slice.

EACH SERVING (1/8 OF BREAD) PROVIDES: 1/2 Fat, 1 1/4 Breads, 35 Optional
Calories

PER SERVING: 165 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 220
mg Sodium, 31 g Total Carbohydrate, 1 g Dietary Fiber, 4 g Protein, 9 mg Calcium

* Pattern becomes blurred as dough rises and bakes. If desired, for a clearer pattern,
place "bones" separately on baking sheet; bake just until golden brown. Before
brushing bread with margarine, spread bottom of "bones" with 1/2 egg white; place on
bread. Continue as directed.

PER SERVING: with egg white: 166 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 223 mg Sodium, 31 g Total Carbohydrate, 1 g Dietary Fiber, 4 g Protein,
10 mg Calcium

VARIATION:

Butter-topped Pan De Muertos:

Substitute 2 teaspoons sweet butter, melted, for the margarine; reduce Fat
Selection to 1/4 and increase Optional Calories to 4

PER SERVING: 165 Calories, 3 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 220
mg Sodium, 31 g Total Carbohydrate, 1 g Dietary Fiber, 4 g Protein, 10 mg Calcium