Oaxaca dead bread recipe

One of the most traditional festivities in Mexico is approaching, the day of the dead and, with it, the recipes to put on the altars to present an offering to loved ones who are no longer with us. Also, one of the dishes that is most consumed at this time is, without a doubt, the bread of the dead. You should know that in most of the regions of Mexico, the Pan de Muert Since it normally has a slight orange flavor, but that of Oaxaca The taste that is most present is anise. In recipes we show you how to make Oaxaca dead bread. This recipe will be very useful, although it may be difficult to find some ingredients, we show you a way to replace them so you can do them at home wherever you are. Lets cook!

Ingredients to make Oaxaca dead bread:

1. To start with the Oaxaca dead bread recipe, first prepare the faces for bread. You should know that this step you can omit if you get special flour faces for this bread, but if you don get them, you can do them yourself. To do this, in a bowl mixes a cup of flour, 50 grams of vegetable butter and warm water, gradually add the water until you get a soft dough, without lumps and without sticking in your hands.

2. Extend the dough with a roller and then use a circular cutter of about 10 cm in diameter to cut the dough.

Trick: If you wish, you can make them the size you like.

3. Use the rear of a small spoon to mark the dough and, then, when marked, roller in the form of a tip to refer to the neck, repeat the process until it ends with the whole dough. If you get faces molds it will be much easier and you will get a better finish, but with this step you can make them similar to the originals. Next, it leads to bake at 170 ° C for 1 h or 1:30 h. You can also do them in advance and let them dry in the sun.

4. When lists and baked, it will be the ideal time to paint them. To do this, use edible plant dyes diluted in water and with the help of a brush or brush, paint the face as you like. When you have lists the faces, reserve.

5. To make bread, first in a container with 50 milliliters of warm water, add dry yeast, a spoonful of sugar and a tablespoon of wheat flour, mix until they are completely integrated. Then let stand for about 10 or 15 minutes for me to fermente.

6. While the yeast rests, in another container mixes wheat flour, salt and butter, which must be at room temperature, egg yolks, a complete egg and sugar. Mix very well to integrate all the ingredients.

7. Add the previously fermented yeast, anise and 50 milliliters of warm water, now mix everything very well until a soft and elastic dough, kneads for about 30-35 minutes. If you wish, you can rely from an electric blender or knead by hand. When you get the correct texture, place in a bowl, cover with a dry cloth and let stand to double the size for about 20 minutes.

Trick: You can notice that the dough becomes very sticky, but the trick is in kneading enough until it no longer sticks to your hands or to the kneading surface.

8. When the dough has folded in size, put it with your hands and divide into equal portions.

Trick: In this case the aforementioned amounts are to make 4 or 5 medium breads, but you can make them the size you prefer.

9. Bolea Each portion of dough and when you have it ready and round, pass on a bed of sesame. He then presses so that the sesame is adhered very well to the bread and sees accommodating in a tray and then letting rest again for about 15 minutes and thus double in size.

10. When the traditional dead bread has rested and bent in size, it will be time to provide its characteristic shape. It also passes a knife through the center of the dough without exerting a lot of pressure and, then, place the flour faces you did previously. Then enter the oven at 190 ° C for about 15-20 minutes until they are golden brown.

11. Oaxacas dead bread is ready! Once baked, let cool a little and you can enjoy this rich elaboration.