"Mariana Nuno Ruiz, who co-authored Dining with the Dead: A Feast for the Souls on Day of the Dead A Mexican Cookbook with her husband, Ian McEnroe, said there are a million ways to make pan de muerto, but your loaf should represent the traditions of your family or hometown. I'm from Guadalajara, Jalisco, so my bread represents small towns where the flavor has a lot of Mexican canela (cinnamon), Flor de Azar (Mexican liqueur) and orange zest, Ruiz said."
"Some folks start baking the bread a week or two in advance and keep on baking it through November. Ruiz's recipe (see below) takes two days to make, but she said it won't be too difficult for anybody who has baked bread before. For beginners, she recommends reading the recipe over two or three times and to plan ahead. It takes a bit of practice, she said. But I can assure you that you will have a delicious pan de muerto."
Pan de muerto is a central element of Dia de los Muertos celebrations and should be made in sufficient quantity to leave at graves or on home ofrendas. Families either place loaves on gravestones or offer them on altars to nourish deceased relatives, and leftovers are often eaten the next morning with coffee or turned into French toast. Regional variation matters: recipes may include canela, Flor de Azar and orange zest, producing a richer, denser loaf that soaks up chocolate. Some bakers begin weeks in advance and continue through November. The recipe can take two days; beginners should read and plan ahead.
Read at www.mercurynews.com
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