Name: Day of the Dead Bread
Yield: Makes 12 lb/5.44 kg dough. DDT: 75°F/24°C
Ingredients: vanilla sugar; eggs; butter; milk; salt; sponge; vanilla extract; orange zest; instant dry yeast; sugar; final dough; orange blossom water; ground cinnamon; melted butter; egg wash; malt syrup; lemon zest; bread flour

Preparation info

Makes
12 lb
dough. DDT: 75°F/24°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Sponge

Vegetarian
Bread

Method

To prepare the sponge, combine the flour, yeast, and milk and mix with the paddle attachment on low speed for 2 minutes. Ferment for 1 hour.
To prepare the final dough, combine the sponge, eggs, flour, malt syrup, and salt with one-third of the butter. Mix with the paddle attachment on low speed for 4 minutes, then on high speed for 4 minutes. Add half of the r