LePlebRoyale on Nostr: I can say from experience, it tastes great! ...

I can say from experience, it tastes great!

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GN & GM nostr. It has come 🐸 . Scroll down for the recipe for traditional Pan de Muerto (bread of the dead) cooking recipe 👨‍🍳 . Check the comments for the zap dot cooking post. cc: Sasha (npub1d3h…frtn) SimplySarah (npub1n0p…pfp6) LePlebRoyale (npub1cwz…70dv)
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# Pan de Muerto (bread of the dead) recipe
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## Summary
This recipe is a common folk one of the Mexican state of Tlaxcala; in this occasion brought to you by the Chivo & Celia marriage. It is ought to be tried at a brick oven. If well made, traditional bread of the dead has the particularity of being edible even after weeks of production: it will turn hard brick after several days, however by then it will be just fine as to having served as snack along hot beverages or milk.

## Ingredients
- Wheat flour; 10 kilograms
- Milk; 1 liter
- Chicken eggs; 60 units (20 yolks-only and 40 regular), and some extras for spares and glazing.
- Yeast; 1 kilogram
- Guava fruit; 1 kilogram
- Butter; 2 kilograms
- Salt; two spoons
- Shredded nuts; 1 kilogram
- Sesame seeds; 1 kilogram
 

## Useful to know
- The oven for this recipe has a diameter of 1.50 meters, —with a 0.75 m. vault radius—; and it can hold at a time up to four trays (~50 cm. d. each) aside the fire;
- the kind of timber used to heat the oven also adds to the flavor; in this occasion the fuel is made out of timber of *Taxodium mucronatum*, locally known as "sabino tree";
- another local common is the amulet made out of lemons cut in half along nail-cloves *nailed* to the lemon, then distributed along the work area so the flies and critters bother less;
- the carbon result of the fire could be useful for heating cobbee and incense, being *copal* the traditional aroma used at these festivities; 
- a mop, —made of natural fibers—, along a water bucket helps cool the oven in case of over heating; also, a common practice to get to know if the oven is ready is to look after a white color at the ceiling and the sides of the oven;
- ask advice to your local traditional pizza maker, look ahead their usual tools; be well hydrated and be prepared for sweating; you could be using a work table no less than 1.50 by 3.00 square meters; and another one half the same size for cooling the breads. Friendship, teamwork, music & dancing are usually commons around the making of this recipe too.

## Directions:
- Set a wooden pyre within the oven a day before the baking; so early in the morning ignites and burns at ease. This is the pre heating, from here you would like to be adding small pieces of fuel to keep it warm until the baking starts.
- Remove the white out of 20 eggs and leave only the yolks; save the white for glazing after shaping the dough. The rest of the 40 (out of a total of 60 eggs) should be going to the mix at their normal. You could hold those eggs together in a recipe for the moment.
- Blend the guava fruit, —or your sweetener fruit of choice—, along half a liter of milk (ambient temperature). Strain the mix in order to separate seeds and residues apart. Hold it in a recipe.
- Blend slowly and manually together half a liter of milk, along 750 grams of yeast at slow to medium heat, the rest of the yeast should be put at ease as it gets warmer; you can put the mix near the entrance of the oven so the heat gets to dissolute the mix. Hold it in a recipe and cover it with a vegetal fabric to hold it warm. 
- Build a volcano shape with about 9 kilograms of wheat flour; save 1 kilogram apart to be adding to your hands and dough whilst kneading.
- Pour a spoon of salt all around the perimeter of the volcano's top edge; and one more at the crater, —in Mexico, a common folk costume is to draw a cross of salt within the center of the crater—.
- Start building the dough by adding firstly the eggs and shredded nuts to the *volcano crater*. Start crushing with your hands by top-around of the edge towards the center of the crater. The both types of milks, —yeast and sweet—, along the liquid-heated butter are going to be added little by little as the mix demands. The whole knead might not take less than half an hour of force work; could be automatized with motor.   ![dough-3]()
- Put the dough within a concave tray, deep enough to hold the fluffiness and cover it with natural fiber fabrics; it will take about half an hour before the dough fluffs enough to start shaping the bread. 
- Adjust the temperature of the oven. Set at one side of the oven the wooden fuel. Add timber to heat; or wet the mop and mop the floor of the oven to cool it down. Ideal temperature should be around 180 ·C
- Grease the metal trays with fat or oil and start shaping the breads on them; if the trays are about 50 centimeters wide, up to 6 breads could be put in each without them blending together, try leave some empty space between them. 
- The traditional bread shape consists of a round dough, —as a mini pizza—, and two crossed "bones" at the top. The bones can be shaped by rolling the dough with the fingers a little separate each other. 
- Take some of the egg whites from earlier and add a couple extra more regular eggs and flap to make the glazing. Glaze using a little brush and add the sesame.
- The suggested technique for baking is to be rotating the trays either counter or clockwise. Each batch until the dough is done should take between 10 and 20 minutes. 
- The glaze is indicative of the toast of the bread, ideally a golden brown-ish tone, with some dark spots are good looks of the OK finish. If by doing a cross cut to one of the breads you can notice a distinction of tones, that is, if the color is not uniform, then the bread was a little short of baking time.
- After cooling down the breads, you can store them within a cardboard box with a cover of natural fibers fabrics on the inside, so the breads remain wrapped.
- That must be it! by now those breads stored in the boxes could last for several weeks, —to months— without passing out... probably the why of the name bread of the dead.

## Serving:
The traditional way to serving it is along with liquid chocolate, ideally the watery bitter one. As the bread is by itself sweet, to add sweet beverages could if something be a over sweet combination. If the bread already bricked, it could be crushed instead of your typical cereal plate. Dogs love them, haven't complained. If batch is too much for yourselves, don't forget these are ought to be put at the Día de los Fieles Difuntos offerings to honor our beloved deceased.

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### Final shout-outs

Chivo & Celia marriage is ought to receive praise for sharing the recipe with us and be that gentle to show us some not-so-known tricks. Comments, tips and zaps are going to be forwarded to them. Also a big shout-out to our honor guest, SF; and so as well a loud one for the nostriches, meshtadelians and noderunners.