Instructions: Boil ¼ cup water and pour over the anise seeds in a small heatproof bowl. Steep until cool, about 15 minutes. Pour ½ cup warm water in a large bowl and sprinkle on the yeast. Let it sit ...

Preheat the oven to 450 F. Sift together the dry ingredients into a large mixing bowl. Stir in the shortening and oil, and work the dough with your hands until it resembles coarse meal. Add 1 cups of ...

Gusto Bread makes pan de muerto every year in the weeks leading up to Día de Muertos on Nov. 1 and 2. This version incorporates both a yeast sponge (a mixture of flour, yeast and milk) and sourdough ...

Welcome to Buen Provecho, a column by associate food editor Rick Martinez. Each month, he’ll take us on a culinary tour of Latin American food and culture. Today, it's Mexican pan de muerto, also ...

At the beginning of November, when Mexico celebrates the Day of the Dead/Día de los Muertos, a traditional sweet bread called pan de muerto (or "bread of the dead") is often left on the elaborate ...

A mug of warm champurrado, a soul-satisfying chocolate drink thickened with masa. Tamales like cornhusk offerings, wrapped gifts for the hungry guests. Sugar-dusted loaves of pan de muerto, the bread ...

Carlos Salgado is the chef/owner of Taco Maria in Orange County. This week on Good Food, he guides us through the culinary side of Dia de los Muertos, including sugar skulls, pan de muertos and ...

An average of 5.0 out of 5 stars from 10 ratings Pan de muerto is a soft sweet bread, similar to brioche, that is usually baked on the days leading up to and on the Day of the Dead (1–2 November) in ...