All Souls' Day Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| 1 tablespoon orange-blossom water or water | ||
| Aniseed | 1 Teaspoon, crushed | |
| Orange peel | 1/2 Teaspoon, finely shredded | |
| Eggs | 2 | |
| Egg yolk | 1 | |
| Egg white | 1 | |
| Water | 2 Teaspoon | |
| Pink sugar or granulated sugar | ||
Directions
Soften yeast in the 1/3 cup water; set aside.
In mixer bowl cream butter, 1/4 cup sugar, and salt.
Blend in 1/2 cup of the flour, the orange-blossom water, aniseed, and orange peel.
Add eggs and egg yolk; beat 2 minutes at medium speed.
Blend in yeast mixture and 1 cup of the remaining flour; beat 3 minutes at high speed.
By hand stir in remaining 1 1/2 cups flour.
Cover;refrigerate 4 hours or overnight.
Turn onto lightly floured surface.
Remove 1/4 of the dough and set aside.
Shape remainder into a ball.
Place on greased baking sheet; flatten to a 6-inch round.
Divide reserved piece of dough into 4 portions, Roll two pieces into two 7-inch ropes to form "crossbones." Combine egg white and 2 teaspoons water.
Place crossbones in an X atop loaf, attaching with some of egg white mixture.
Roll one of the remaining portions into a 2-inch ball.
Make a 2-inch-wide indentation in center of loaf; place ball of dough in depression, attaching with egg white.
Cut the last piece of dough into 4 portions; shape each into a teardrop and secure onto sides of loaf with egg white.
Cover and let rise in warm place 30 to 40 minutes or till nearly double.
Bake in 325° oven for 35 to 40 minutes or till done.
Remove to rack.
Brush hot loaf with remaining egg white mixture; sprinkle with sugar.
Repeat brushing and sprinkling after 5 minutes.
In mixer bowl cream butter, 1/4 cup sugar, and salt.
Blend in 1/2 cup of the flour, the orange-blossom water, aniseed, and orange peel.
Add eggs and egg yolk; beat 2 minutes at medium speed.
Blend in yeast mixture and 1 cup of the remaining flour; beat 3 minutes at high speed.
By hand stir in remaining 1 1/2 cups flour.
Cover;refrigerate 4 hours or overnight.
Turn onto lightly floured surface.
Remove 1/4 of the dough and set aside.
Shape remainder into a ball.
Place on greased baking sheet; flatten to a 6-inch round.
Divide reserved piece of dough into 4 portions, Roll two pieces into two 7-inch ropes to form "crossbones." Combine egg white and 2 teaspoons water.
Place crossbones in an X atop loaf, attaching with some of egg white mixture.
Roll one of the remaining portions into a 2-inch ball.
Make a 2-inch-wide indentation in center of loaf; place ball of dough in depression, attaching with egg white.
Cut the last piece of dough into 4 portions; shape each into a teardrop and secure onto sides of loaf with egg white.
Cover and let rise in warm place 30 to 40 minutes or till nearly double.
Bake in 325° oven for 35 to 40 minutes or till done.
Remove to rack.
Brush hot loaf with remaining egg white mixture; sprinkle with sugar.
Repeat brushing and sprinkling after 5 minutes.
Chef
