Afternoon melted into evening. The hot sun beat down on the back patio. They shaded their faces with the backs of their hands, with the Style section from the Saturday Post. Laughter rang out like the rays of light beating down--bright and piercing.
Amanda bit into another slice of watermelon, the pale pink juice like a dip into a pool. She ran over to play with the other children. Games that filled their days with dashing and dancing and dragging younger siblings into the fold.
And then they began to gather around the patio table; Tia Rosa herding them in, drawing them towards her buxom self. Wine glasses, beer bottles, plastic cups filled with Hawaiian Punch--all began to lift towards the heavens.
"To Mama!" Someone in the back shouted, and a resounding chorus echoed her name. Grandmother, aunt, sister, mother. Amanda stood near the table, ran her hand against the grain, a small splinter lodged itself in her forefinger.
She saw her grandmother then, back before she got sick, standing over a heap of dough in the kitchen, running her thick hands over the mound of flour and eggs until it took shape, formed this one perfect ball. She poured cooled butter over a brown loaf, sprinkled sugar and then drew Amanda towards herself, asked her to sit and dip slices of bread into cups of cream and coffee.
As the family stood there, in the heat of the day, they all remembered moments like this. Moments as simple and as beautiful as shaping loaves of bread, pressing tortillas into perfect rounds, sitting up all night to await the arrival of a new grandaughter, a new grandson. Their memories would never leave them, and so she too was a constant in their lives.
Amanda bit into another slice of watermelon, the pale pink juice like a dip into a pool. She ran over to play with the other children. Games that filled their days with dashing and dancing and dragging younger siblings into the fold.
And then they began to gather around the patio table; Tia Rosa herding them in, drawing them towards her buxom self. Wine glasses, beer bottles, plastic cups filled with Hawaiian Punch--all began to lift towards the heavens.
"To Mama!" Someone in the back shouted, and a resounding chorus echoed her name. Grandmother, aunt, sister, mother. Amanda stood near the table, ran her hand against the grain, a small splinter lodged itself in her forefinger.
She saw her grandmother then, back before she got sick, standing over a heap of dough in the kitchen, running her thick hands over the mound of flour and eggs until it took shape, formed this one perfect ball. She poured cooled butter over a brown loaf, sprinkled sugar and then drew Amanda towards herself, asked her to sit and dip slices of bread into cups of cream and coffee.
As the family stood there, in the heat of the day, they all remembered moments like this. Moments as simple and as beautiful as shaping loaves of bread, pressing tortillas into perfect rounds, sitting up all night to await the arrival of a new grandaughter, a new grandson. Their memories would never leave them, and so she too was a constant in their lives.
Pan de Muerto is a sweet and buttery bread that is a fixture in Day of the Dead Celebrations. Mexicans and Mexican-Americans celebrate this holiday with their friends and families, remembering those that have passed before them. In a world of long work weeks, constant communication and the pressure to consume...a day set aside for remembrance is holy in its own right.
Living in Texas, I have the privilege of working with many Mexican-Americans. This semester, I'm taking a Chicano/Chicana literature course, and our professor kindly brings us sweets from the Mexican bakery each Wednesday night. As I've been reading the course material, I am struck by the importance of family in many Mexican and Mexican-American lives. Despite the passing of a loved one, the memory of their important place in the family lives on. Loaves like this serve as reminders of their lasting legacy.
Pan de Muerto varies across Mexico. Different flavors and shapes can be found depending on the region. Some loaves are shaped like flowers, the Virgin Mary, animals or skulls. Some loaves are decorated with sesame seeds or even colorful plastic or porcelain. But this particular loaf is ubiquitous and can be found everywhere during the weeks leading up to November 2nd. The round dough is covered with "bone-like"strips and after baking is covered in melted butter and sugar.
Ryan and I shared a slice this morning, and as we bit into the sweet and yeasty bread, we thought about the many people in our lives who are no longer with us. It was a quiet moment, and although sad, sweet memories flooded our minds. Perhaps this is why these loaves are covered in sugar...to remind us to not only mourn but to also celebrate those that go before.
Living in Texas, I have the privilege of working with many Mexican-Americans. This semester, I'm taking a Chicano/Chicana literature course, and our professor kindly brings us sweets from the Mexican bakery each Wednesday night. As I've been reading the course material, I am struck by the importance of family in many Mexican and Mexican-American lives. Despite the passing of a loved one, the memory of their important place in the family lives on. Loaves like this serve as reminders of their lasting legacy.
Pan de Muerto varies across Mexico. Different flavors and shapes can be found depending on the region. Some loaves are shaped like flowers, the Virgin Mary, animals or skulls. Some loaves are decorated with sesame seeds or even colorful plastic or porcelain. But this particular loaf is ubiquitous and can be found everywhere during the weeks leading up to November 2nd. The round dough is covered with "bone-like"strips and after baking is covered in melted butter and sugar.
Ryan and I shared a slice this morning, and as we bit into the sweet and yeasty bread, we thought about the many people in our lives who are no longer with us. It was a quiet moment, and although sad, sweet memories flooded our minds. Perhaps this is why these loaves are covered in sugar...to remind us to not only mourn but to also celebrate those that go before.
Pan de Muerto
1/2 cup whole milk
5.5 TBSP unsalted butter
2 4x1 inch strips of orange zest (use a vegetable peeler)
1 tsp vanilla extract
3 large eggs, lightly beaten
1 3/4 tsp active dry yeast
3 1/2 cups all purpose flour
1/4 cup granulated sugar
1 tsp. kosher salt
Topping:
4 TBSP unsalted butter, melted
1/4 cup granulated sugar
1. Place the milk, butter and orange zest in a saucepan. Heat over medium-low heat until butter is melted. Set aside to cool and discard the orange peel. When mixture is warm, whisk in the eggs.
2. Dissolve the yeast in 1/4 cup warm water. Allow to sit until mixture becomes bubbly.
3. Mix together flour, sugar, and salt. On a large work surface, pour dry ingredients into a mound and make a well in the center. Gradually pour milk and yeast mixtures into the center of the well while mixing with your hands. Knead until a smooth ball of dough develops (you will probably need to add some additional flour...the dough should be slightly sticky, but able to form a cohesive ball)
1/2 cup whole milk
5.5 TBSP unsalted butter
2 4x1 inch strips of orange zest (use a vegetable peeler)
1 tsp vanilla extract
3 large eggs, lightly beaten
1 3/4 tsp active dry yeast
3 1/2 cups all purpose flour
1/4 cup granulated sugar
1 tsp. kosher salt
Topping:
4 TBSP unsalted butter, melted
1/4 cup granulated sugar
1. Place the milk, butter and orange zest in a saucepan. Heat over medium-low heat until butter is melted. Set aside to cool and discard the orange peel. When mixture is warm, whisk in the eggs.
2. Dissolve the yeast in 1/4 cup warm water. Allow to sit until mixture becomes bubbly.
3. Mix together flour, sugar, and salt. On a large work surface, pour dry ingredients into a mound and make a well in the center. Gradually pour milk and yeast mixtures into the center of the well while mixing with your hands. Knead until a smooth ball of dough develops (you will probably need to add some additional flour...the dough should be slightly sticky, but able to form a cohesive ball)
4. Allow the dough to rise in a lightly oiled bowl for 1 to 1 1/2 hours or until doubled in size.
5. Once dough has risen, cut off a lemon-sized piece of dough and set aside. Divide the remaining dough into two round pieces. Place on a lightly greased heavy-duty baking sheet and flatten lightly with the top of your hands.
6. With the reserved dough, divide into 6 equal pieces. Roll them out with your hands from the center out, making ropes that are slightly longer than the width of the rounds. While rolling, press with your index finger and middle fingers spread about one-inch apart to make the knobs that represent the bones (this was the hardest part).
7. Arrange three of the ropes on top of the round, overlapping the ropes in the center. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
8. Preheat your oven to 350 degrees and bake your loaves until they have an even golden color, 30-40 minutes. Cover the loaves loosely with foil and continue to bake until the internal temperature reads 190 degrees F, 10 to 15 minutes. Remove from oven and allow to cool for a few minutes.
9. Pour and brush each loaf with melted butter. Sprinkle with sugar, tilting the loaf slightly to help coat it evenly. Cool to room temperature before serving.
5. Once dough has risen, cut off a lemon-sized piece of dough and set aside. Divide the remaining dough into two round pieces. Place on a lightly greased heavy-duty baking sheet and flatten lightly with the top of your hands.
6. With the reserved dough, divide into 6 equal pieces. Roll them out with your hands from the center out, making ropes that are slightly longer than the width of the rounds. While rolling, press with your index finger and middle fingers spread about one-inch apart to make the knobs that represent the bones (this was the hardest part).
7. Arrange three of the ropes on top of the round, overlapping the ropes in the center. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
8. Preheat your oven to 350 degrees and bake your loaves until they have an even golden color, 30-40 minutes. Cover the loaves loosely with foil and continue to bake until the internal temperature reads 190 degrees F, 10 to 15 minutes. Remove from oven and allow to cool for a few minutes.
9. Pour and brush each loaf with melted butter. Sprinkle with sugar, tilting the loaf slightly to help coat it evenly. Cool to room temperature before serving.
To everyone who voted for me in the first round of Project Food Blog...thank you so much! I made it to the second round, and this is my official entry. Voting opens up again on Monday morning, and I would love your support! Please visit my profile page to vote for me. If you aren't signed up with Foodbuzz...the process is easy and will connect you to a world of writing, food and stunning photographs.
Always,
Monet
Anecdotes and Apple Cores
Always,
Monet
Anecdotes and Apple Cores
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