Pan de Muertos (Day of the Dead Bread)

     This traditional bread makes a good centerpiece for the table. It can then be served as dessert or sliced and toasted for breakfast the next morning. Serve it with frothy cups of Mexican chocolate.

     Many Hispanic sections of grocery stores carry the gritty chocolate discs used to make this delicious hot beverage.

     150 MINUTES

     120 minutes to make

     30 minutes to bake

     1 package dry yeast

     1/2 cup sugar

     1/2 cup butter, softened

     1 teaspoon salt

     1 tablespoon grated orange peel

     1/2 teaspoon crushed anise seeds

     1 cup hot milk

     3 eggs, beaten

     5 cups flour plus additional for kneading

     1 egg yolk

     Coarse or colored sugar

     In small bowl, dissolve yeast in 1/2 cup warm water. Add pinch of sugar. Set aside to soften.

     In large bowl, combine remaining sugar, butter, orange peel, salt, anise seeds and hot milk. Stir in eggs and yeast mixture.

     Gradually add flour to make a stiff dough. Turn dough out onto floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as needed. Place dough in oiled bowl, turning to coat all over. Cover with clean towel and let rise in a warm place until doubled, about 1 hour. Punch dough down and turn out onto floured surface.

     Cut dough in half. Pinch one golf-ball sized piece from each half and set aside. Shape large pieces into smooth round loaves. Place each on greased baking sheet.

     Divide the two small pieces into thirds and roll into knobby bone shapes about 8 inches long. Or pinch off small pieces and shape into teardrops. Beat egg yolk with 1 teaspoon water.

     Brush undersides of bones and/or tears with glaze and attach to loaves.

     Cover with clean towels and let rise in warm place until doubled, about 45 minutes.

     Brush entire loaves with more glaze and sprinkle with sugar. Bake at 350 degrees about 30 minutes or until deep golden.

     Cool on racks.

     Makes 2 loaves.

     Per serving: 200 calories; 6 g fat (4 g saturated fat; 27 percent calories from fat); 32 g carbohydrates; 55 mg cholesterol; 170 mg sodium; 5 g protein; 1 g fiber.