Vegan Day of the Dead Bread

Who knew death could be so colorful? Purple and orange tissue paper banners line altars decorated with marigold petals, colorful sugar skulls, and a bounty of fruit and vegetables. This is a celebration of life and triumph over death, the intermingling of the religious beliefs of the indigenous people of Mexico and the faith of the Spaniards that conquered them. The Day of the Dead is not only a holiday that honors those who have left us, but it is believed that on that special day the souls of the dead return to visit the living. Both the indigenous people and the Church of the Spaniards believed that death was not an end, but only a passageway to another life. That is why this is a joyous occasion, a homecoming festival, and at the same time a way to mock death and the power it holds over our bodies.

Before the arrival of the Spanish conquistadores, the Aztecs held rituals for the dead during the summer months in a joint celebration with the first days of harvest. The dead were traditionally buried with rich offering of ceramics, personal objects, and food. The offerings where meant to assist them in their journey to the afterlife. After the arrival of the Catholic missionaries their traditions and beliefs were merged with those of the indigenous people, and the festivities were moved to coincide with All Saints Day and All Souls Day, Nov 1st and Nov 2nd.

The festivities have evolved over the years and differ from region to region. Some of the most popular ones include altars in honor of loved ones who have passed, preparing the dead’s favorite foods, and gathering at the cemetery to decorate a loved one’s grave, share a meal and reminiscence. My favorite tradition is the elaboration of the altars. The symbolism incorporated into the altars is so rich and meaningful that it truly honors the dead, those we keep in our hearts, but somehow with the passing of time fade in our memories.

Every altar has several key symbols which are:

water– as an offering to the soul to quench their thirst in their long journey

salt– as a symbol of purification and to preserve the body so it will not wither

fire– to represent the light of the faith and guide the spirits in their journey

incense– to elevate our prayers to God in heaven

flowers– marigolds, their color represents the radiance of sunlight and life

bread– as a symbol of the body of Christ, usually round loaves with topped with “bones” and known as pan de muerto

a picture of the person who the altar is dedicated to

religious images– to symbolize God as an intermediary between the living and the dead

the favorite foods and drinks of the departed– to delight the souls who will be visiting (the most common being Mexican hot chocolate, tequila, atole, mole, tortillas and rice

candy skulls– the indigenous held the skull as symbol of death being a part of life

tissue paper banners– purple to symbolize christian mourning and orange to symbolize Aztec mourning

fruits and vegetables– an offering from the earth

personal objects of the person being honored– to accompany them on their journey back

a dog– to protect and guide the spirits.

Every year we make an altar in our home to a loved one lost. It is our own special way of introducing our deceased loved ones to our children. We talk about the things that they liked to eat, do, and why they are important to us. On November 2nd we say a prayer for them, and keep hoping for the day we will be reunited in the afterlife. For years now, we have also been attending the Day of the Dead Festival in Oceanside, CA. The festival takes place in the Mission San Luis Rey. There are a variety of traditional foods such as tamales, tacos, tortas, aguas frescas, and pan de muerto. There is also face painting, sugar skull decorating, and regional dances. However, the highlight of the festival is the showcase of the altars, some representing various Mexican states and built by whole communities and families.

Out of all the wonderful Mexican traditions, the Day of the Dead might be the one that still holds firm to its pre-Hispanic roots. The loved ones lost, who we cannot see or hear, make themselves present in our homes, share our food, and partake in the rejoicing of life and the conquest of death.

Sources:

Los Dias de Los Muertos, Smithsonian Institution National Museum of the American Indian and National Museum of American History, 2010

Simbolismos en el altar del Dia de los Muertos, Tanatologa Aida Maria Castro Morales, 2007 (http://www.slideshare.net/internatoni/simbolismos-en-el-altar-del-da-de-muertos)

The Recipe: Vegan Day of the Dead Bread (Pan de Muerto)

This recipe might be better than the non-vegan version, according to my husband. I have substituted the eggs with potatoes, resulting in a moist, soft, and sweet bread. It is perfect for dipping in hot chocolate or coffee.

Combine Dry ingredients

Dissolve yeast in almond milk and add 2 tbsp. of flour

Cook and mash potatoes.

Combine wet ingredients

Add wet ingredients to dry ingredients.

Mix on low speed and add butter.

Mix with a dough hook for 15 min. until the dough separates from the bowl.

and is stretchy but not sticky.

Finished dough.

Let dough rise 1 1/2 hours. Refrigerate over night

Let come to room temperature, roll into balls.

Let rise for 1 1/2 hrs.

Bake at 350F for 40- 45 minutes. Brush with butter and sprinkle with sugar.

Print

Vegan Day of the Dead Bread

Prep Time 1 day

Cook Time 45 minutes

Total Time 1 day 45 minutes

Servings 4 loaves

Author Dora Stone

Ingredients

• 1 pack (.75 oz) Active dry yeast
• ½ cup (3.5 oz) Almond milk, room temperature, 3.5 oz
• 3 1/3 cup (17.5 oz) Bread flour
• ¾ cup (5.5 oz) Sugar, granulated
• 1 tsp. Salt
• 1 tsp. Orange zest
• ¼ cup Orange juice
• ¾ cup (6 oz.) Potato, Yukon gold, cooked, mashed
• ½ cup + 1 tbsp. (4 ¼ oz.) Vegan butter room temperature, cut into 1 inch pieces,

Topping

• 2 tbsp. Vegan butter, melted
• ½ cup Sugar, granulated

Preparation

1. In a medium bowl, dissolve the yeast in the almond milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min.
2. In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.
3. Add the wet ingredients: the orange juice, mashed potato, and yeast-flour mixture. Mix on low until the dough begins to incorporate.
4. Add the ½ cup + 1 tbsp. of softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is stretchy but not sticky.
5. Place the dough in a large oiled bowl, cover with a towel and let rise for 1 to 1 ½ hours, or until doubled in size. Punch down the dough and fold the side over unto each other and flip. Cover the bowl with plastic wrap and refrigerate overnight.
6. The next day take the dough from the fridge, remove the plastic wrap and cover with a towel. Let rise in a warm place (70-75F) until the dough comes to room temperature, about an hour.
7. Take a piece of dough, weighing about 3 oz., and set aside. Divide the remaining dough into four pieces. Roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds lightly.
8. Use the reserved dough to make 4 small balls the size of a quarter and set aside. Use the remaining dough to roll out eight strips long enough to cover the rounds. Place two strips on top of each round forming an x, use your fingers to press lightly on the strips to form knobs, they should resemble bones. Repeat the process with the rest of the rounds.
9. Cover with a towel and let rise for 1 ½ hrs. in a warm place (70- 75F) or until double in size.
10. Meanwhile preheat the oven to 350F. Place the small balls in the center of the rounds with a little bit of water. Bake for 20-30 min. until the rounds have become a rich brown color. Cover with foil and bake for 10 to 15 min. more, until the bread reaches an internal temperature of 190F. Remove from the oven and let cool on a rack.
11. While the bread is still warm melt 2 tbsp. of butter and brush the bread with it. Sprinkle evenly with sugar.
12. Let bread completely cool before eating.

Chef's Notes

My favorite vegan butter is Earth Balance. This recipe is a combination of my dad’s recipe and Fanny Gerson’s method for Pan de Muerto in My Sweet Mexico.