PAN DE MUERTO (ENG.)

PAN DE MUERTO (ENG.)

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http://cinziamazzamakeup.com/?x=viagra-generico-200-mg-in-farmacia-senza-ricetta-pagamento-online-a-Roma 1/4 cup of butterIMG_2276[1]

farmacia viagra generico 50 mg a Bologna 1/4 cup of milk

follow 1/4 cup of hot water

miglior sito per acquistare viagra generico 100 mg a Torino 3 cups of flour

click here 1 1/4 teaspoons of dry yeast

http://cinziamazzamakeup.com/?x=vardenafil-contrassegno-senza-ricetta-online-in-italia 1/2 teaspoon of salt

source site 1 teaspoon of aniseed

http://maientertainmentlaw.com/?search=read-and-buy-lasix 1/4 cup of granulated sugar

http://cinziamazzamakeup.com/?x=quanto-costa-viagra-generico-100-mg-in-farmacia-a-Milano 2 eggs, beaten

http://maientertainmentlaw.com/?search=levitra-online orange zest from 2 oranges

1/2 cup of orange marmalade

dried orange slices

star anise

marigold flowers

Combine the flour, the dry yeast, the salt, the sugar and the aniseed in a bowl.  Heat the milk, the water and the butter on a low heat until the butter is melted.  Then add the eggs.  Mix the dry ingredients with the milk mixture, adding the orange zest. Place the dough on a lightly floured surface and knead until it has an elastic consistency. Move the dough to a large bowl and cover it with plastic wrap, letting it rise for 1-2 hours in a dark, warm place. Knead the dough, punching it with your fist and forming it into a round loaf.  Use some of the dough to make bones for the top of the loaf. Bake it in the oven for 35-40 minutes at 350°F. Once it’s ready, glaze it with marmalade and decorate it with the orange slices and star anise. Instead of decorating my bread with bones made from dough, I adorned it with the last of the marigold flowers from my mother’s garden.

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