Bread of the Dead

Ingredients

2 envelopes yeast
1/2 cup lukewarm water
2 beaten eggs, divided
2 tablespoons melted lard (shortening or butter may be substituted)
2 tablespoons fresh orange zest
4 cups flour
1 cup sugar (granulated)
2 teaspoons salt
1 beaten egg

Directions

  1. Dissolve yeast in the lukewarm water. Stir in the two beaten eggs, lard, and orange zest. I a separate bowl, sift together the flour, sugar, and salt and then add it to the yeast mixture. Stir in a clockwise direction. Turn out the dough onto a flour-covered board and knead by hand for about 10 minutes. Place dough in a large bowl or pot, cover and allow it to rise for one hour.
  2. Punch down the risen dough. Cut off one-third of the dough and set it aside. On a large, well-greased cookie sheet, form the remaining dough into the shape of a skull. With a sharp knife, carefully carve out the eyes, nose, and mouth. Use the reserved dough to form crossbones.
  3. Let the dough rise for another hour and then bake for 30 minutes at 350°F. Remove from oven and use some of the last beaten egg to glue the crossbones to the skull. Brush the entire loaf with the rest of the egg, sprinkle with sugar, and then return it to the oven. Bake for an additional 10 to 20 minutes or until the color of the loaf is golden and it gives off a hollow sound when tapped. Set it on a wire rack to cool.

Makes one loaf of bread.

Recipe from A Witch’s Halloween