Ww 3 Points Pan De Muertos Recipes

PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)

Steps:

• Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
• In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
• Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
• To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

WW 3 POINTS - PAN DE MUERTOS

Steps:

• In small bowl, sprinkle yeast over lukewarm water; stir to combine. Let stand 10 min until yeast is dissolved.
• In large bowl or food processor, combine all but 1 tbsp of the flour, all but 1 tsp of the salt and sugar. With on-off motion, pulse processor until mixture is blended.
• Add egg substitute, oil, zest, and food coloring to yeast mixture; stir to combine. If using large bowl, stir egg mixture into flour mixture, beating vigorously to combine. Transfer mixture to work surface, knead 10 minute until the dough is soft and elastic. If using food processor, with machine on, slowly add yeast mixture to flour mixture; process 1 min until dough forms a ball and cleans sides of bowl.
• Spray clean large bowl with nonstick spray. Transfer dough to prepared bowl. Let rise in warm, draft-free place, loosely covered, 1 hour until doubled in size.
• Spray 8 inch springform or round cake pan with nonstick spray.
• Punch down dough. Sprinkle work surface with remaining 1 tbsp flour; transfer dough to work surface. Cut off one quarter of the dough, set aside. Form remaining dough into ball, press gently into prepared pan.
• With thumb, make deep indentations into center of dough, forming a pattern that looks like 2 eyes, a nose, and a mouth. Shape reserved dough into 4 bone shaped pieces. Place 2 "bones" crisscrossed above "eyes" and 2 "bones" crisscrossed below "mouth." Let dough rise, covered loosely with plastic wrap, 1 hour, until doubled in size.
• Adjust oven rack to divide oven in half.
• Place dough in center of cold oven, set temp to 350. Bake 20 minute.
• Spray foil lined baking sheet with nonstick spray. Carefully remove bread from pan and place on baking sheet. Leave oven on. Brush top of bread evenly with margarine, sprinkle with reserved 1 tsp sugar. Bake 10 min longer, until bread sounds hollow when tapped. Transfer to wire rack to cool, slice.
• VARIATION: Substitute 2 tsp sweet butter, melted, for the margarine.
• 3 Points per serving (1/8 of bread).