Recipe: Los Moles Restaurant Egg Bread with Anise and Sesame (Pan de Yema)

EGG BREAD WITH ANISE AND SESAME (PAN DE YEMA)

1 package active dry yeast
2/3 cup warm water (105 to 115 degrees F)
1/2 cup plus 1 teaspoon sugar, divided use
1 pound (about 3 2/3 cups) all-purpose flour, divided use (plus a little more for kneading)
1/2 cup (4 ounces) unsalted butter, melted and cooled
8 large egg yolks, at room temperature
1 large egg, at room temperature
1/2 teaspoon salt
1/2 to 1 teaspoon anise seeds, lightly cracked (optional)
About 1 tablespoon sesame seeds

In a small bowl, mix together the dry yeast, warm water and 1 teaspoon of the sugar and let stand 10 minutes, until foamy. (If the mixture doesn't foam, the yeast is not active, so discard and begin again.)

Measure 1 pound of the flour into a large bowl. Remove 1 cup of the flour and place in a medium-size bowl; stir the yeast mixture into the 1 cup of flour, cover and set in a warm place for about 1 hour, until very light and bubbly.

Melt the butter, let cool a minute, then beat with the egg yolks and the whole egg in a small bowl.

Place the remaining 1/2 cup sugar, salt and anise seeds, if using, into a large mixing bowl, the bowl of an electric mixer fitted with a dough hook or a food processor fitted with the plastic dough blade. Pour in the yeast sponge and the yolk mixture. Mix or process to blend ingredients thoroughly. Slowly incorporate the flour until the batter is thick and smooth.

Knead until smooth and elastic - about 10 minutes by hand on a lightly floured work surface, 5 minutes in the electric mixer or 2 minutes in the food processor. Add flour as necessary to make a dough that is of medium consistency (not at all sticky).

Lay the dough in a lightly greased bowl, flip it over to grease all surfaces, cover with a towel and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours.

Grease one large or two small baking sheets. Turn risen dough onto a lightly floured work surface, flour the top, then pat out firmly to expel all of the trapped gas. Cut into quarters with a lightly floured serrated knife.

Pat one portion into a rough circle. Fold a section of the edge into the center and press it down to stick. Rotate the dough a little, fold in and press, then continue folding and pressing until you reach your first fold. Pat the dough into a larger circle, then repeat folding and pressing.

Flip the dough over, cup both hands over it and roll around, pressing gently, for about 10 seconds to form a spherical shape. Set on the baking sheet and flatten slightly. Form the remaining 3 portions of dough and space them out evenly on baking sheet. Cover with a towel and set in a warm place to rise to 2 1/2 times their original size, about 1 1/2 hours.

Heat the oven to 350 degrees F.

Uncover the breads and with a razor blade or very sharp knife, cut a large X 1/4-inch deep across the tops. Generously brush with water and sprinkle with sesame seeds.

Bake for 20 to 25 minutes, until deeply golden and hollow-sounding when thumped on the bottom. Cool on a wire rack, then wrap in plastic to store.

ABOUT THE RECIPE:
"While candy is the treat of choice for many American children this time of year, it's a sweet bread that delights the palates of Mexican-American children and adults who observe Dia de los Muertos, or Day of the Dead.Pan de muerto, literally "bread of the dead," is baked throughout the Chicago metro area in Mexican bakeries, a handful of restaurants and in private homes for this major Mexican holiday, celebrated Nov. 1 and 2.

The bread can be consumed as a snack with hot chocolate or coffee or as a dessert, according to Geno Bahena of Los Moles, 3140 N. Lincoln, one of many chefs keeping alive this ancient holiday and its food traditions.

"We serve it with ice cream and a dried fruit compote and warm chocolate on the side or with warm chocolate milk," he says."

Makes 4 (7-inch round) loaves
Adapted from: Geno Bahena, Los Moles by Carolyn Walkup in the Chicago Sun Times, October 28, 2009