Comments on: Pan de Muerto http://www.wildyeastblog.com/2007/10/31/pan-muerto/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 08 Feb 2012 22:32:51 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: jojo http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-12043 jojo Tue, 27 Oct 2009 02:08:26 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-12043 thanks this has helped me alot thanks this has helped me alot

]]> By: ggarvs http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-11840 ggarvs Mon, 19 Oct 2009 14:37:49 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-11840 Yes, I agree. I love pan de muerto. I would love to eat this up nice and slow. I am very impressed and jealous of your pan making skills. Yes, I agree. I love pan de muerto. I would love to eat this up nice and slow. I am very impressed and jealous of your pan making skills.

]]> By: The Mexican concha roll taste test, round two « The Mija Chronicles http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-11664 The Mexican concha roll taste test, round two « The Mija Chronicles Thu, 01 Oct 2009 15:43:28 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-11664 [...] while I’m searching for the best concha. The best bisquet. The best cuernito. The best… pan de muerto. [Insert tiny little gasp.] Oh, yeah. The list might be longer than I thought. I’m gonna need [...] [...] while I’m searching for the best concha. The best bisquet. The best cuernito. The best… pan de muerto. [Insert tiny little gasp.] Oh, yeah. The list might be longer than I thought. I’m gonna need [...]

]]> By: joe http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-5288 joe Tue, 11 Nov 2008 20:51:43 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-5288 you should state what the food is used for, if there is one for that recipe. like for pan de muerto, you should state why it is used on a mexican el dia de los muertos alter, and what does it represent, or mean to the people who use it. that would make your site so much better. you should state what the food is used for, if there is one for that recipe. like for pan de muerto, you should state why it is used on a mexican el dia de los muertos alter, and what does it represent, or mean to the people who use it. that would make your site so much better.

]]> By: FoodieView Blog » Recipe Roundup: Dia de los Muertos & Dead-Yummy Recipes http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-5125 FoodieView Blog » Recipe Roundup: Dia de los Muertos & Dead-Yummy Recipes Mon, 27 Oct 2008 16:43:04 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-5125 [...] by Wild Yeast as being sweet and eggy like a yeast based coffeecake. You can check out her recipe here. One Whole Clove went a slightly different direction with her Pan de Muerto and made the loaf [...] [...] by Wild Yeast as being sweet and eggy like a yeast based coffeecake. You can check out her recipe here. One Whole Clove went a slightly different direction with her Pan de Muerto and made the loaf [...]

]]> By: MoMo http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-5084 MoMo Wed, 22 Oct 2008 11:58:26 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-5084 I Have Diana Kennedy's book and i was planning to make this bread for a while (I'm from Mexico and it reminds me of my childhood). I use your adaptation in my trial run and I love it. My only issue is that the bread got really really dark. For "El Dia de Muertos" I am thinking either to make 2 or 3 small loaves or to cover it with aluminum foil half way through the baking process. What do you think? I Have Diana Kennedy’s book and i was planning to make this bread for a while (I’m from Mexico and it reminds me of my childhood). I use your adaptation in my trial run and I love it. My only issue is that the bread got really really dark. For “El Dia de Muertos” I am thinking either to make 2 or 3 small loaves or to cover it with aluminum foil half way through the baking process. What do you think?

]]> By: Susan http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-996 Susan Thu, 08 Nov 2007 23:03:12 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-996 Hi Barbara, thanks, and glad you stopped by! Kellypea, I have seen the bread shaped in different ways, sometimes like a skull or corpse. I'm not sure if each shape is typical of a specific region. Hi Barbara, thanks, and glad you stopped by!

Kellypea, I have seen the bread shaped in different ways, sometimes like a skull or corpse. I’m not sure if each shape is typical of a specific region.

]]> By: kellypea http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-944 kellypea Mon, 05 Nov 2007 18:29:38 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-944 This looks like so much fun to make. It's funny that living in San Diego all these years, and working with immigrants, I've never seen the shape before. Your's turned out beautifully! I love the idea of the orange flower water. This looks like so much fun to make. It’s funny that living in San Diego all these years, and working with immigrants, I’ve never seen the shape before. Your’s turned out beautifully! I love the idea of the orange flower water.

]]> By: Barbara http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-931 Barbara Sun, 04 Nov 2007 22:51:00 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-931 I just discovered your blog and I am in awe of your bread baking! I just discovered your blog and I am in awe of your bread baking!

]]> By: Susan http://www.wildyeastblog.com/2007/10/31/pan-muerto/comment-page-1/#comment-926 Susan Sun, 04 Nov 2007 16:57:06 +0000 http://www.wildyeastblog.com/2007/10/31/pan-muerto/#comment-926 Petra, great looking bread you made, with indentations for the eyes, which I forgot to do! Anh, I'm looking forward to reading about your grissini. Your photos are always so beautiful. Deborah, the shaping is my favorite part. I need to figure out how to keep the bottom knobs (epiphyses, for the anatomists) from getting obscured as the bread bakes. Tanna, it was fun to make. And I loved learning a little more about this holiday where the connection between life and death, sadness and joy, is celebrated with gusto. Petra, great looking bread you made, with indentations for the eyes, which I forgot to do!

Anh, I’m looking forward to reading about your grissini. Your photos are always so beautiful.

Deborah, the shaping is my favorite part. I need to figure out how to keep the bottom knobs (epiphyses, for the anatomists) from getting obscured as the bread bakes.

Tanna, it was fun to make. And I loved learning a little more about this holiday where the connection between life and death, sadness and joy, is celebrated with gusto.

]]>