Pan de Muerto (gluten free)

This anise-flavored sweet bread is traditionally eaten in Mexico for Dia de los Muertos (Day of the Dead) which falls on November 1st. Families gather in graveyards and at memorials to remember their loved ones.

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Servings 12people
Prep Time 75minutes
Cook Time 45minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings 12people
Prep Time 75minutes
Cook Time 45minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Sprinkle yeast over warm water mixed with 1 tsp sugar. Let sit for about 5 minutes.
  2. Combine flour, remaining sugar and xanthan gum and add to yeast mixture along with milk and eggs. Mix until just combined.
  3. Add salt and anise seed to the mixture, then piece in soft butter (if using a stand mixer, keep the mixer running). Mix until all ingredients are well combined. Scrape down the mixer often.
  4. Pinch off about 1/6 of the dough and set aside. Shape the large piece of dough into a round loaf and smooth the sides; place on a parchment lined sheet tray. Wet your hands if having trouble handling the dough. Divide the smaller piece of dough into four equal pieces. Shape each piece into the shape of a bone. Lay bones across the top of the loaf in a decorative pattern.
  5. Cover loaf lightly with a towel and let rise in a warm place until doubled in size, about 1 hour.
  6. Preheat oven to 350°F. Mix the single egg and 1 Tbsp water until fully incorporated. Brush eggwash over the loaf and sprinkle with ¼ cup granulated or colored sugar.
  7. Bake until dark brown on top and fully baked on the interior, about 35 – 45 minutes. The internal temperature should be about 205°F. Let cool; then serve.
Recipe Notes

This dough can be shaped as desired. Just make sure to alter the baking time accordingly.

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