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Bread of the Dead
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Bread of the Dead = golden and slightly sweet

 

 

  • 1 package active dry yeast
  • 1/3 cup warm water (105 to 115 degrees F; 40.5 to 46.1 degrees C)
  • 1/3 cup milk
  • 1/3 cup butter or margarine, cut into small pieces
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 1 tablespoon vanilla
  • 4 cups flour (approximately)
  • 1 1/2 teaspoon whole aniseseed
  • 3/4 teaspoon ground nutmeg
  • 1 tablespoon shortening (to grease bowl)

Glaze:

  • 1/4 cup sugar (set 1 tablespoon aside)
  • 1/6 cup orange juice (fresh if possible)
  • 1 tablespoon grated orange zest

Dissolve yeast in warm water in large bowl. Let stand for five minutes. In saucepan, heat milk and butter to 110 degrees F (43 degrees C). Add milk mixture, sugar, and salt to yeast, stirring to mix. Next, add eggs and vanilla; stir to blend.

In separate bowl, combine 2 1/2 cups flour, aniseseed, and nutmeg. Add to milk and egg mixture, stirring to moisten. Beat with mixer on high speed until dough is stretchy, about 6 to 8 minutes. Stir in 1 cup flour. Turn onto lightly floured surface; knead until smooth and elastic, and no longer sticky (about 12 minutes); add flour as needed to prevent sticking. Set aside about 1/4 cup of dough for "bones" decoration.

Lightly grease large bowl with shortening. Place dough in greased bowl; turn so greased side of dough is up. Place reserved 1/4 cup dough in small greased bowl. Cover and let rise in warm place until doubled in size (about 1 to 1 1/2 hour). Dough is ready if you touch it with your finger and the indentation remains.

Punch large dough down. Knead on lightly floured surface to expel air. Form into a 7 inch (17.8 cm) round and place on buttered baking sheet. Take pieces of reserved dough and roll between hands to form long, bone shapes. Drape across top of loaf. Cover lightly and let rise in warm place for 1 hour.

Uncover dough. Preheat oven to 350 degrees F (176 degrees C); bake for 40 minutes until golden brown. Remove from oven.

To make the glaze, combine all ingredients in saucepan; bring to boil for 2 minutes. Apply to bread with pastry brush. Then sprinkle with 1 tablespoon sugar.

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