Makes 6 to 8 Day of the Dead figures, or two loaves
Reprinted from el Restaurante’s archives*
1 pkg. dry yeast, or 1 T. bulk yeast
3 t. sugar
1 c. lukewarm water, plain (or flavored with 2 herbal tea bags)
1 c. white bread flour
1 c. quinoa or whole wheat flour
1 t. salt
1 egg, beater
6 T. lard or solid vegetable shortening, melted and cooled to lukewarm
Whole cloves or raisins and slivered almonds, for decorating
1/4 t. annatto (achiote) seeds (optional)
1 egg + 2 T. water for egg wash
Preheat oven to 400° F. In small bowl dissolve yeast and 1 teaspoon sugar in 1 cup lukewarm water. Place bread flour in large mixing bowl. When yeast begins to bubble, make a well in the center of the flour and pour in yeast mixture. Gradually mix flour into yeast until well combined. Cover with slightly damp towel. Let dough rise in warm place until doubled in volume, about 1 hour.
Punch down dough and add quinoa flour, remaining 2 teaspoons sugar, salt, egg and 4 tablespoons melted lard. Mix well. If dough seems dry, add enough lukewarm water, 1 tablespoon at a time, to get a soft, smooth dough. Knead dough for 5 to 10 minutes on lightly floured surface until it is elastic and doesn’t stick to your hands. Place in bowl, cover with a damp towel, and let rise until doubled in volume, about 20 minutes.
Punch down dough and divide into 6 to 8 pieces, depending on size figures you want. Form into shapes, then decorate with cloves, raisins, and almonds. Place loaves on lightly greased baking sheet, cover with a damp cloth, and allow to rise until doubled in size, about 20 minutes.
Mix annotate seeds with remaining 2 tablespoons lard. Place mixture in small saucepan over medium-low heat and melt, pressing on seeds with a wooden spoon until they tint the lard. Strain and brush the lard on the faces. For egg wash, whisk egg and water. Brush lightly over the figures (not over faces if you have tinted them).
Bake 20 minutes, or until crust is golden brown. Cool on a wire rack.
*Reprinted from the Fall 2002 issue of el Restaurante Mexicano; recipe from “Spirit of the Earth: Native Cooking from Latin America” by Beverly Cox and Martin Jacobs. Photograph copyright 2001 by Martin Jacobs. Published by Stewart, Tabori & Chang.