Bread for the Day of the Dead

Pan del Día de Muertos

Preparation info
  • 3

    plain hound loaves (about 6 inches across)
    • Difficulty

      Easy

Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Ingredients

  • 2 envelopes dry yeast
  • ½ cup lukewarm water
  • 3½ to 4 cups

Method

In a small bowl, dissolve the yeast in the water and let sit in a warm place 5 minutes. Make a sponge by stirring in 4 to 5 tablespoons of the flour. Cover with a damp towel and let sit in a warm place until full of bubbles and about doubled in bulk, roughly 45 minutes.

Combine a scant 3½ cups flour with the salt in a large bowl or on a pastry board or clean counter. Cut or rub in the b