Yield: Yields 2 loaves.
Servings: Each loaf six to eight.
Dissolve the yeast in 1/4 cup lukewarm water (no hotter than 110°F) and let stand until the mixture bubbles slightly, 5 to 10 minutes. (If the yeast doesn’t bubble, discard it and start again with new yeast.)
Mix the flour, sugar, and salt on a work surface. Make a well in the center. Gradually pour the yeast mixture and the milk mixture into the well while mixing with your hand . Knead until you have a nice, uniform dough, about 10 minutes. The dough should be smooth but still slightly sticky. If it seems too sticky, add more flour as needed.
Put the dough in a large, lightly oiled bowl, cover with plastic wrap or a towel, and leave in a warm place (about 70°F) until doubled in size, 1 to 1-1/2 hours.
With some of the reserved dough, form 2 balls the size of large marbles; set aside and cover with plastic. Divide the remaining dough into 6 pieces and roll them with your hands from the center out, making ropes that are slightly longer than the width of the loaves. As you’re rolling, press with your index and middle fingers spread about 1 inch apart to make knobs that represent bones. Arrange 3 of the ropes on top of each dough round, overlapping the ropes in the center. Cover loosely with a cloth or plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.
Dab a little cold water on the top center of each round where the ropes meet and put the reserved dough balls on top, pressing slightly so they adhere. Bake until the loaves have an even golden color, 30 to 40 minutes. Cover the loaves loosely with foil and continue to bake until their bottoms are browned and the internal temperature is 190°F, 10 to 15 minutes more. Remove from the oven and cool for a few minutes on a wire rack.
Make Ahead Tips
The baked loaves can be wrapped in plastic and frozen for up to 2 months
Round your Day of the Dead party menu out with Tequila-Infused Queso Fundido, Mexican Turkey Drumstick Mole, and Jícama, Avocado, Radish & Orange Salad with Cilantro.
Use any leftover bread to make Bread Pudding.
This bread turned out amazing. Lovely crumb and flavour. Instructions were clear and easy to follow. As others have noted, my loaves did cook faster than the recipe states. They were cooked through and golden brown at around 35 minutes. It kept well in a plastic bag for about 3 days before starting to taste stale. I will surely be making this again.
I make this bread every year for Halloween and everyone loves it. It’s great toasted the next day. The infusion of orange peel is a great trick. I use it with other breads. It really has a great orange flavor.
I love this bread. It has very good flavor and crumb. I make it every year.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.