This is a great article!
Bread of life: Celebrating the Day of the Dead
Food • Egg-rich loaves of bread are part of the Mexican
celebration of departed loved ones.
Steve Griffin | The Salt Lake Tribune A skeleton hangs from the ceiling during the 2011 Utah Cultural Celebration Center's Day of the Dead exhibit.
This week at Mexican bakeries across the state, employees
are extra busy making and baking “bread of the dead.”
The name may sound somber and eerie, but these egg-rich
loaves are one of several joyous symbols of the Día de los Muertos holiday,
better known as “Day of the Dead.”
During this two-day celebration, which takes place Nov. 1
and 2, the souls of departed loved ones are said to come back to the world, and
their families celebrate with food, music and dancing. The celebration dates
back to ancient Aztec traditions and ties in with the All Souls Day and All
Saints Day in the Roman Catholic Church.
“It’s not scary or ghoulish like Halloween,” explained
Marla Youssef. “We are happy and joyous about the life they had and hope that
they will continue to be happy wherever they are.”
Youssef’s family has organized a Day of the Dead event at
the Utah Cultural Celebration Center in West Valley City for nine years. (See
info box.) This free public event includes a traditional altar display, as well
as folk art, food, music and family activities.
“Everything Mexicans do is artistic: the way we speak,
the way we dance, the way we display and serve food,” Youssef said.
But for Day of the Dead, relatives go the extra mile for
those who have passed. “If you know you’re making something for your father or
grandfather, you’ll spend a little more time to make sure it’s perfect,” she
said.
To remember their loved ones, families create altars or
ofrendas with food and objects that represent the deceased. Tradition says the
more elaborate the altar, the more likely the person’s spirit will return to be
with family and friends.
The most anticipated altar item is pan de los muertos, a
simple yeast bread made with flour, eggs, milk and butter, and flavored with
licorice-tasting anise or orange juice. While some cooks make their own loaves,
many families purchase bread at local bakeries.
At Panaderia Flores, owners Concepción and Santiago
Flores and their employees have been busy keeping up with customer demand. “We
make 120 small loaves and 60 large loaves three times a week,” Concepción Flores
said on Friday, a week before the holiday. “We will make more next week” as the
day gets closer.
The bakery, which has locations at 1625 W. 700 North and
904 S. 900 West, decorates the tops of the loaves with traditional knots and
strips to resemble bones. Some loaves are dusted with granulated sugar, as is
traditional in Mexico City, while other loaves are topped with sesame seeds,
which is more common in smaller Mexican towns.
Bread is just one offering on the altar tables. Other
items include:
Food • Flores said families usually add “the freshest
fruit from the market” to the altar as well as a plate of food that the person
enjoyed while alive. Food offerings might includes tamales, mole, hot chocolate,
soda pop or even a bottle of beer. Flores said she leaves a cup of coffee for
her mother and tequila for her dad. Families believe the spirit absorbs the
“essence” of the food and beverage. After an appropriate amount of time, the
living may take their turn and enjoy the feast.
Sugar skulls • These pieces of traditional folk art are
placed on the altar as gifts. The skulls are made from granulated sugar that has
been boiled and poured into molds. When dry, these smiling skulls are decorated
with bright-colored icing and whimsical flourishes such as beads, glitter and
feathers. The name of the deceased is written across the forehead in
remembrance.
Flowers • Large marigolds, which are abundant this time
of year in Mexico, are the most traditional flower but calla lilies also are
common.
Photos and candles • A photograph of the person being
remembered is placed on the altar, along with several candles, which are
intended to light the way and lead the spirit back home.
Personal items • Favorite objects of the deceased also
are also placed on the table. Items can vary from a toy or musical instrument to
tools. Youssef said her grandfather was an artist, so her family places
paintbrushes and drawing utensils on his altar.
For some people, celebrating death may seem like a
contradiction, Youssef said, but to those of Mexican descent, “you are
celebrating the life of the person and the love they brought to you.”
kathys@sltrib.com
—
A cultural celebration
P The Utah Cultural Celebration Center will have
an altar display, folk-art exhibit and activities for families during its ninth
annual Día de los Muertos — Day of the Dead — celebration.
When • Friday, Nov. 2, 6 to 9 p.m. Altar and
decorations will remain on display through Thursday, Nov. 6.
Where • Utah Cultural Celebration Center, 1355 W.
3100 South, West Valley City; 801-965-5100 or culturalcelebration.org
Cost • Free
Details • The Cultural Celebration Center is open
Monday-Thursday, 9 a.m. to 6 p.m. or by appointment.
—
Day of the Dead fundraiser
P Mexican food, live music, children’s activities,
a traditional mercado and more are part of the Day of the Dead celebration
sponsored by Rico Brand and Frida Bistro. All cash and canned food collected at
this event will be donated to The Utah Food Bank.
When • Friday, Nov. 2, 6 to 10 p.m.
Where • Rico Warehouse, 545 W. 700 South, Salt Lake
City
Cost • Adults $15 or 15 cans of nonperishable food;
children $10 or 10 cans of nonperishable food.
Reservations • 801-433-9923 or email
info@reicobrand.com
—
Pan de Muerto — Bread of the dead
Bread
1/2 cup butter
1/2 cup milk
1/2 cups water
5 to 5 1/2 cups all-purpose flour, divided
2 packages active-dry yeast
1 teaspoon salt
1 tablespoons whole anise seed
1/2 cups granulated sugar
4 eggs
Orange glaze
1/2 cup granulated sugar
2 tablespoons grated orange zest
1⁄3 cup fresh-squeezed orange juice
Colored sugar (optional)
In a saucepan over medium heat, place butter, milk
and water; heat until very warm but not boiling, approximately 105 to 110
degrees.
In a large mixing bowl, combine 1/2 cup flour, yeast,
salt, anise seed and sugar. Slowly beat in the warm milk mixture until well
mixed. Add eggs, one at a time, mixing through. Slowly add in another 1 cup of
flour. Continue adding flour until the dough is soft but not sticky.
Turn the dough out onto a lightly floured board and
knead for at least 10 minutes or until smooth and elastic. Form the dough into a
large ball. Lightly grease a large bowl and place dough in it. Flip the dough so
that the grease covers the top and bottom of the dough ball. Cover loosely with
plastic wrap and let rise in warm place until doubled in bulk, approximately 1
to 1 1/2 hours.
After the dough has risen, punch the dough down and
shape into two loaves. Save some of the dough and use it to create strips and
knobs that look like bones. Arrange them on top of the loaves. Let these loaves
rise in a warm place until doubled, approximately 1 hour.
Heat oven to 350 degrees . Bake bread for
approximately 40 minutes. When the bread is done, it should sound hollow when
thumped. A good check is to use an instant digital thermometer to test your
bread. The temperature should be between 200 and 210 degrees.
While bread is baking, make orange glaze. In a
saucepan over medium heat, combine sugar, orange zest and orange juice; bring
just to a boil so the sugar is completely dissolved. Remove from heat.
Using a pastry brush, put the glaze on the bread
while still warm.
Servings • Makes 2 loaves.
Source: what’scookingamerica.com
© 2012 The Salt Lake Tribune
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