Pan Peineta Mexican Comb Bread Recipes

PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)

Pan de Muertos (Mexican Bread of the Dead) image

This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.

Provided by Althea

Categories Breakfast and Brunch Breakfast Bread Recipes

Yield 12

Number Of Ingredients 14

Ingredients

¼ cup margarine
¼ cup milk
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 ¼ teaspoons active dry yeast
½ teaspoon salt
2 teaspoons anise seed
¼ cup white sugar
2 eggs, beaten
2 teaspoons orange zest
¼ cup white sugar
¼ cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar

Steps:

Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 35.7 g, Cholesterol 31.4 mg, Fat 5.1 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 155.6 mg, Sugar 11.3 g

PAN PEINETA (MEXICAN COMB BREAD)

Pan Peineta (Mexican Comb Bread) image

Posted for ZWT II. Adapted from Mexican Cooking Made Easy. Untried, thus far. Repeated ingredients are not typos, they are just parts of different steps.

Provided by Muffin Goddess

Categories Yeast Breads

Time 3h

Yield 4 loaves, 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup vegetable shortening
1 cup whole milk
3/4 cup water
3 tablespoons sugar
2 teaspoons salt
1 teaspoon sugar
1 tablespoon active dry yeast
1/4 cup warm water (approximately 80-110 F)
4 1/2 cups all-purpose flour
1 egg, beaten
1 tablespoon vital wheat gluten (optional)
extra flour, for handling

Steps:

Heat the first five ingredients (shortening through salt) in a pan until the shortening is melted. Remove from heat and allow to cool to lukewarm.
Mix 1 teaspoons sugar, 1 tbs. active dry yeast and 1/4 cup warm water in a large bowl. Allow to stand until foamy.
Mix cooled shortening mixture, beaten egg, vital wheat gluten (if using) and flour into proofed yeast. Add flour gradually and mix well after each addition. The amount of flour needed may vary according to humidity level. Dough should be soft and pliable, but not loose or extremely stiff. Remove dough from bowl to a lightly floured surface. Knead until smooth, adding flour by the tbs. if dough is too sticky. Form dough into a large ball and place in a greased bowl. Turn dough over to grease entire surface. Cover and allow to rise in a warm area for about an hour, or until dough doubles in size.
Place dough on a lightly floured surface and knead briefly. Divide dough into four even pieces. Roll each piece into an 8" circle. Make 3/4" cuts around the edge of each circle. Fold each circle in half.
Lightly grease two baking sheets. Place two loaves on each sheet. Cover and allow to rise in a warm place for 45 minutes, or until doubled in size. While dough is in it's final rise, preheat oven to 350ºF.
Bake at 350ºF for about 25 minutes, or until light golden brown.
Alternatively, you could make the dough in a bread machine on the dough cycle, following the recipe instructions for shaping, rising and baking.

Nutrition Facts : Calories 421.4, Fat 15.2, SaturatedFat 4.6, Cholesterol 29.5, Sodium 605.1, Carbohydrate 60.9, Fiber 2.2, Sugar 7.1, Protein 9.6

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