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INGREDIENTS

1/3 c Butter or margarine; cut
2 tb Sesame seed
1/2 c Sugar
3/4 ts Ground nutmeg
1/2 ts Salt
3/4 ts Ground cinnamon
1 pk Active dry yeast
1 tb Vanilla
3 3/4 c Flour; approximately
1/3 c milk
3 lg Eggs

Servings

INSTRUCTIONS

In a large bowl sprinkle yeast over 1/4 cup warm water; let stand about 5 mins. Heat milk and butter to 110@. Add milk mixture, sugar and salt to softened yeast. Lightly beat eggs to blend. Spoon 1 tbsp of the eggs into a small bowl, cover and chill. Add remaining eggs and vanilla to yeast mixture; stir to blend. Add 2 1/2 cups flour, nutmeg and cinnamon; stir to moisten, then beat with a mixer on high speed til dough is stretchy, 6 to 8 mins. Stir in 1 cup flour to moisten. Knead dough. If using a dough hook, beat on high speed tildough pulls cleanly from bowl and no longer feels sticky, about 5 mins, If dough is still sticky, beat in more flour, 1 tbsp at a time. If kneading by hand, scrape dough onto a well floured board. Knead til dough is smooth, elastic and no longer sticky, about 12 mins; add flour as needed to prevent sticking. Return dough to bowl. Cover bowl airtight and let dough rise in a warm, draft-free place til it doubles, about 1 1/2 hours. Punch dough down. Knead on a lightly floured board to expel air. Form into a 7" round and set on a buttered 12 x 15" baking sheet. Cover lightly with plastic wrap and let rise in warm place til puffy, about 40 mins. Uncover dough and brush gently with reserved beaten egg. Sprinkle loaf with sesame seed. With a sharp, floured knife, make a slash about 1/2" deep across the middle of the loaf. Bake loaf in a 350@ oven til richly browned, 35 to 40 mins. Serve warm or cool. If making ahead, wrap cool loaf airtight and let stand at room temp up to 1 day; freeze to store longer. If desired, cut a slit in the bread and insert a day of the dead decoration such as a miniature skull or skeleton. Recipe by: Sunset Magazine 10/97 Posted to KitMailbox Digest by Cairn Rodrigues on Apr 26, 1998

NOTES

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Bread of the Dead

1/3 c Butter or margarine; cut 
2 tb Sesame seed 
1/2 c Sugar 
3/4 ts Ground nutmeg 
1/2 ts Salt 
3/4 ts Ground cinnamon 
1 pk Active dry yeast 
1 tb Vanilla 
3 3/4 c Flour; approximately 
1/3 c milk 
3 lg Eggs

In a large bowl sprinkle yeast over 1/4 cup warm water; let stand about 5  mins.    Heat milk and butter to 110@. Add milk mixture, sugar and salt to softened  yeast. Lightly beat eggs to blend. Spoon 1 tbsp of the eggs into a small  bowl, cover and chill. Add remaining eggs and vanilla to yeast mixture;  stir to blend. Add 2 1/2 cups flour, nutmeg and cinnamon; stir to moisten,  then beat with a mixer on high speed til dough is stretchy, 6 to 8 mins.  Stir in 1 cup flour to moisten.    Knead dough. If using a dough hook, beat on high speed tildough pulls  cleanly from bowl and no longer feels sticky, about 5 mins, If dough is  still sticky, beat in more flour, 1 tbsp at a time. If kneading by hand,  scrape dough onto a well floured board. Knead til dough is smooth, elastic  and no longer sticky, about 12 mins; add flour as needed to prevent  sticking. Return dough to bowl.    Cover bowl airtight and let dough rise in a warm, draft-free place til it  doubles, about 1 1/2 hours. Punch dough down. Knead on a lightly floured  board to expel air. Form into a 7" round and set on a buttered 12 x 15"  baking sheet. Cover lightly with plastic wrap and let rise in warm place  til puffy, about 40 mins.    Uncover dough and brush gently with reserved beaten egg. Sprinkle loaf with  sesame seed. With a sharp, floured knife, make a slash about 1/2" deep  across the middle of the loaf. Bake loaf in a 350@ oven til richly browned,  35 to 40 mins. Serve warm or cool. If making ahead, wrap cool loaf airtight  and let stand at room temp up to 1 day; freeze to store longer. If desired,  cut a slit in the bread and insert a day of the dead decoration such as a  miniature skull or skeleton.    Recipe by: Sunset Magazine 10/97    Posted to KitMailbox Digest  by Cairn Rodrigues <cairnann@yahoo.com> on Apr  26, 1998

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Nutrition

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Serving Size: 1 Serving (1114g)
Recipe Makes: 1 Servings

Calories: 2425
Calories from Fat: 764 (32%)

Amt Per Serving		% DV

	Total Fat 84.9g	113 %
	Saturated Fat 25.3g	126 %
	Monounsaturated Fat 32.3g
	Polyunsanturated Fat 14.2g
Cholesterol 3174.1mg		977 %
Sodium 1066.6mg		37 %
Potassium 1336mg		35 %
Total Carbohydrate 319.5g		94 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 313.7g
Protein 101.4g		145 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2425

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