Cook the Issue 2010: Pan de Muerto - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Pan de Muerto

By Pielove, member

September 18th, 2010

This bread is delicious-- not too sweet, but lovely and rich with egg.  The orange flower water smelled too perfumey to me, so I only put in a teaspoon-- even that was a bit much.  Next time I would omit the flower water (blech) and use orange oil or vanilla extract.  Otherwise the bread was great.  

My shaping wasn't perfect-- my bread looks more like a rock being hugged by a very muscular octopus (with only six legs, so maybe a hectopus).  I also tried making a few skulls, but with the oven spring, they look like squinty mummies.  Well, they all taste good!  I think the day-old bread will make great french toast or bread pudding-- better yet, chocolate bread pudding!

Recipe Used: Pan de Muerto


posted in: Gallery, Cook the issue 2010
Comments (2)

Pielove writes: Hi liamsaunt-- yeah, I'm glad I didn't use the full Tablespoon of orange flower water, but 1 teaspoon gave a nice taste. Also, we had this for breakfast this morning and it makes really great French Toast-- beautiful texture and a pleasant orange scent. Posted: 9:16 am on September 19th

liamsaunt writes: I should have mentioned that I omitted the orange flower water in my review. Like you I thought it smeeled too flowery. I subbed in OJ. The bread looks great! Posted: 9:08 am on September 19th

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