Reviewed: Nov. 12, 2009

The glaze on this bread is really good! I used anise extract because I am not too fond of the seeds, but I think I might have used too much. Be cautious if you use the extract. Other than that, I really enjoyed this bread, it is good with tea and coffee.

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JESSICUP

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Reviewed: Nov. 7, 2009

once again iam one of those students who happen to find this recipe online just so i can make pan de muerto for my spanish class for extra credit. The bread turned out to be my teacher's favorite bread all thanks to the orange glaze and the anise seeds that make the bread have a unquie taste.After baking this for my spanish class, i had to bake another loaf for my family:) the only changes that i made was 1tsp of anise seeds instead of 2..with 1tsp it makes the bread have a unquie taste without having a strong taste.

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Julie16

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Reviewed: Nov. 4, 2009

This bread was wonderful, except for the fact that it should not be baked at 350, but at 325 for about 25-30 minutes. My first two loaves were burnt on the bottom, but the next 2 loaves were amazing! It tastes really good toasted w/butter, or as a sandwich bread. Yes, it is a bit dry so next time I might incorporate a little oj or milk in the mix. Great flavor none the less.

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Jessica

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Nov. 3, 2009

Excellent Bread. I mixed the dough in the doughmaker then let rise for 1 hour before baking in oven. Very tasty.

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nae

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Reviewed: Nov. 3, 2009

I'm not sure if I did something wrong. I followed the recipe exactly, but the bread was very dry and not enjoyable. Smelled great while cooking and the blend of tastes was interesting, just to dry for my family. Everyone tried it then left it alone. :o(

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Shey

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 3, 2009

I made it twice in two days! Followed the recipe exactly except used Anise extract. I found out after the first loaf that 2 tsp anise seed =1 tsp anise extract. Still delicious, though.

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luv2bake

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Reviewed: Nov. 2, 2009

This turned out well, however it is a bit dry. Next time I might put some orange juice in the bread.

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melissathebaker

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2009

I made this today--my first ever Pan de Muertos--and it turned out beautifully. I followed the recipe almost exactly (rare for me). I made anise tea, which I then let cool, in place of the warm water, and omitted the anise seed. The anise flavor wasn't as strong as I would have hoped, so I wouldn't suggest this.

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Rachel

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

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Reviewed: Oct. 30, 2009

Excellent! I hadn't had pan de los muertos w/ a glaze before, but I really liked it!

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mollykathrynlewis

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Reviewed: Oct. 4, 2009

This is an awesome bread! Wonderful flavors and a beautiful crumb. Only problem I have in the islands is getting a real crunchy crust. Humidity is just a little to high. Oh the sacrifice one makes to live in paradise!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Dec. 18, 2008

This recipe was awesome! I made this for my Spanish class and it had a lot more flavor than the versions my classmates made. I don't know how true it is to traditional pan de muertos but it sure was good!

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emjeanie1

Cooking Level: Beginning

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Reviewed: Dec. 9, 2008

So I finally had the guts to make my own Pan de Muerto. I live right on the border with Mexico, so I've tasted the good bakery pan de muerto, and it's my favorite! But I sometimes don't have time to cross and get some in time (they go fast!). So this year I made my own. I did no changes to this recipe and it was delicious!!! I love it! I will definitely be making this bread over and over again. My parents, babysitter, coworkers, son and hubby loved it!

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

Delicious recipe! I did add an extra egg to give it added moisture. Came out perfect. Thanks for the recipe.

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ZULUBELLE

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

Great recipe. Reminded me of the many months I spent in Mexico. I was, at first worried about the anise being too powerful (I put 2 tsp in the recipe). But it came out of the oven looking and tasting delicious! Very recommended.

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meatme

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Ashland, Oregon, USA

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Reviewed: Nov. 2, 2008

This is now my favorite Pan de Muerto recipe! I doubled the recipe and it made two large loaves. The orange glaze was delicious. It's Excellent hot out of the oven...

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jesusitadelnorte

Cooking Level: Expert

Home Town: Loveland, Colorado, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 2, 2008

So much easier than I expected. I followed the directions and shaped the loaf into a skull. The orange glaze gave it a great look, really beautiful the way the skull seemed to glow. And it tasted great, too! Thanks so much!

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FLASHMAN

Cooking Level: Expert

Home Town: Fort Collins, Colorado, USA

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Reviewed: Oct. 30, 2008

I used anise extract instead of the seeds, added a couple teaspoons of vanilla and used bread flour as opposed to all-purpose. I strongly suggest letting it rise longer than the times listed here. In the future I would increase the hydration a little as well. Note, this is not a terribly fluffy bread, and it will dry out rather quickly. Makes the kitchen smell awesome.

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kay

Cooking Level: Beginning

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Reviewed: Oct. 23, 2008

I have been making Pan de Muertos for years, using different recipes, this year I both decided to use a new recipe and use my bread maker. I used the recipe with two minor changes, a little extra water no more than two tablespoons and orange extract instead of zest. Is is absolutely the fluffiest version of this bread I've ever made. In my two pound bread maker it made a nearly full sized loaf and on light setting cooked perfectly (if a little crumby on the sides).

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