bake - September/October 2022 - pan34

BREAD AND BAKING
(and any other offerings that have been
left for it).
You only need around 60 seconds to fry
the buñuelos on each side, so it turns to a
golden brown color.
FLAVORS OF FALL
The flavors of fall are known to be
warm and cozy. BakeMark recommends
pumpkin and cinnamon flavors combined
with vibrant colors as the perfect way to
usher in the new season.
These delicious flavors don't have to
be limited to just dessert. BakeMark
also offers pumpkin seeds that can help
you make delectable loaves of bread and
other baked delights to celebrate the
season.
BakeMark also offers a cinnamon
roll mix from Westco. This mix will
have you whipping up some amazing
breakfast treats quickly and easily without
sacrificing quality. In addition, BakeSense
Pumpkin is the perfect addition to
pumpkin muffins which will also be a
breakfast hit.
During the Day of the Dead holiday
(Oct. 31 - Nov. 2), Mexicans honor
their loved ones who have passed away,
and leave them offerings ( " ofrendas " ) at
their gravesites or at altars made at home.
Although this tradition is originally
rooted in the central and southern parts
of the country, families now celebrate
the holiday all throughout Mexico, and
even in other countries, too, according to
Hispanic food blogger Mely Martinez.
The offerings left for the dead usually
consist of what that person enjoyed
when they were alive. In addition to the
deceased's favorite food and drink, a loaf of
Pan de Muerto is also placed as an offering.
So, besides being a delicious sweet bread,
what makes Pan de Muerto unique is its
special role in this important ceremony.
While the family members are the ones
who eat the Pan de Muerto physically, it
is believed that when the spirit returns
during the Day of the Dead, it can be
nourished by the " essence " of the bread
As for the shape, there are countless
differing stories and explanations, but
most will tell you that the pieces forming
a cross are meant to symbolize the bones
of the dead. On top of the bun is a small
ball or nub, which some say is a teardrop,
representing the tears shed for the dead.
Others say it represents a skull, while still
others say it represents the heart.
Pan de Muerto can be found covered in
white sugar, red sugar, sesame seeds, sprinkles,
or simply brushed with an egg wash.
The bread comes in different forms,
too. Depending on the area, you might
find Pan de Muerto shaped like figures of
people, animals, or in a crescent moon
shape. The ingredients and flavoring of
the bread can change, as well, but most of
the time it is a yeast-heavy bread flavored
with orange and/or anise.
This sweet bread shaped like a roll and
topped with sugar also has some " bone
decorations " made out of the same dough
representing the bones of the dead. Some
people will eat it while visiting the graves
of the relatives long gone as well as other
food that was their favorite while they
were alive
OCTOBER 31
Families will gather to remember loved
ones who have passed on throughout
the day. This is also a day where many
Mexican communities come together
and both share their memories of friends,
family members, and others they knew
while eating food and lay offerings on the
ofrendas (home alters).
In the evening of October 31, there's
a traditional ritual called " alumbrado "
where people get together to light candles
on both sides of their homes. That way
when they come back from visiting
family tombs all day long they can see
their path until morning. It symbolizes
34
PANADERÍA | SEPTEMBER 2022

bake - September/October 2022

Table of Contents for the Digital Edition of bake - September/October 2022

bake - September/October 2022 - Intro
bake - September/October 2022 - 1
bake - September/October 2022 - 2
bake - September/October 2022 - 3
bake - September/October 2022 - 4
bake - September/October 2022 - 5
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bake - September/October 2022 - 18
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bake - September/October 2022 - 27
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bake - September/October 2022 - 34
bake - September/October 2022 - 35
bake - September/October 2022 - 36
bake - September/October 2022 - 37
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bake - September/October 2022 - 40
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bake - September/October 2022 - 47
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bake - September/October 2022 - 63
bake - September/October 2022 - pan1
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bake - September/October 2022 - pan3
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bake - September/October 2022 - pan5
bake - September/October 2022 - pan6
bake - September/October 2022 - pan7
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bake - September/October 2022 - pan9
bake - September/October 2022 - pan10
bake - September/October 2022 - pan11
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bake - September/October 2022 - pan19
bake - September/October 2022 - pan20
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bake - September/October 2022 - pan24
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bake - September/October 2022 - pan27
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bake - September/October 2022 - pan31
bake - September/October 2022 - pan32
bake - September/October 2022 - pan33
bake - September/October 2022 - pan34
bake - September/October 2022 - pan35
bake - September/October 2022 - pan36
bake - September/October 2022 - pan37
bake - September/October 2022 - pan38
bake - September/October 2022 - pan39
bake - September/October 2022 - pan40
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bake - September/October 2022 - pan49
bake - September/October 2022 - pan50
bake - September/October 2022 - pan51
bake - September/October 2022 - pan52
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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https://digital.bakemag.com/sosland/bake/2020_11_01
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https://digital.bakemag.com/sosland/bake/2020_08_01
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