Ww 3 Points Pan De Muertos Recipes

Steps:

• In small bowl, sprinkle yeast over lukewarm water; stir to combine. Let stand 10 min until yeast is dissolved.
• In large bowl or food processor, combine all but 1 tbsp of the flour, all but 1 tsp of the salt and sugar. With on-off motion, pulse processor until mixture is blended.
• Add egg substitute, oil, zest, and food coloring to yeast mixture; stir to combine. If using large bowl, stir egg mixture into flour mixture, beating vigorously to combine. Transfer mixture to work surface, knead 10 minute until the dough is soft and elastic. If using food processor, with machine on, slowly add yeast mixture to flour mixture; process 1 min until dough forms a ball and cleans sides of bowl.
• Spray clean large bowl with nonstick spray. Transfer dough to prepared bowl. Let rise in warm, draft-free place, loosely covered, 1 hour until doubled in size.
• Spray 8 inch springform or round cake pan with nonstick spray.
• Punch down dough. Sprinkle work surface with remaining 1 tbsp flour; transfer dough to work surface. Cut off one quarter of the dough, set aside. Form remaining dough into ball, press gently into prepared pan.
• With thumb, make deep indentations into center of dough, forming a pattern that looks like 2 eyes, a nose, and a mouth. Shape reserved dough into 4 bone shaped pieces. Place 2 "bones" crisscrossed above "eyes" and 2 "bones" crisscrossed below "mouth." Let dough rise, covered loosely with plastic wrap, 1 hour, until doubled in size.
• Adjust oven rack to divide oven in half.
• Place dough in center of cold oven, set temp to 350. Bake 20 minute.
• Spray foil lined baking sheet with nonstick spray. Carefully remove bread from pan and place on baking sheet. Leave oven on. Brush top of bread evenly with margarine, sprinkle with reserved 1 tsp sugar. Bake 10 min longer, until bread sounds hollow when tapped. Transfer to wire rack to cool, slice.
• VARIATION: Substitute 2 tsp sweet butter, melted, for the margarine.
• 3 Points per serving (1/8 of bread).

Steps:

• Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
• In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
• Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
• To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Steps:

• For the starter:
• Put the flour, salt, sugar, and yeast into a mixing bowl and gradually beat in the water and eggs. Continue beating until the dough forms a cohesive mass around the dough hook. It should be sticky, elastic, and shiny, about 5 minutes. Turn the dough out onto a floured board and form into a round cushion. Butter a clean bowl and sprinkle well with flour. Place the dough into it, cover with greased waxed paper and a towel, and set aside in a warm place-ideally about 70°F (21°C)-until the dough has doubled in volume, 1 1/2 to 2 hours.
• For the dough:
• Tear the starter into pieces and put it, the sugar, and the butter into the bowl of a mixer and mix well with the dough hook, gradually beating in the flour alternately with the yolks. Beat in the water and flavoring-you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flours, and climates differ you may need to reduce or increase the liquid). Turn the dough out onto a lightly floured board and form into a round cushion shape.
• Butter a clean bowl and dust well with flour and place the dough in it. Cover with greased waxed paper and a towel, and set aside in a warm place, about 70°F (21°C), until it is almost doubled in size, about 1 1/2 hours. Or, if you have the time, set it aside gently weighted down in the refrigerator overnight. (If you choose the latter, allow the dough to come up to room temperature before shaping it.)
• Liberally grease four baking sheets-two for main "bodies" and two for the "heads and bones." Turn the dough out onto a floured board and divide into two equal pieces. Set one piece aside under plastic wrap while you work with the first.
• Take three-fourths of the dough and roll it into a smooth ball. Press it out to a circle about 8 inches (20cm) in diameter-it should be about 1 inch (2.5cm) thick. Press around the edge of the dough to form a narrow ridge of about 1 inch (2.5cm)-like the brim of a hat-and transfer to one of the baking sheets. Cover loosely with greased waxed paper and set aside in a warm place, about 70°F (21°C), to rise about half its size again, about 1 hour.
• Divide the remaining one-quarter of dough into four equal parts. Roll one piece into a smooth ball-that will be the head. Roll out the other three pieces into strips about 8 inches (20cm) long, forming knobs as you do it. Place these onto a second tray, cover as before, and set aside to rise for about 1 hour. Repeat the steps to form the second bread.
• Preheat the oven to 375°F (190°C). At the end of the rising period, place the three "bones" at regular intervals across the dough with the round ball in the middle and make two indentations for "eyes." Brush the surface of the dough with the beaten eggs and bake until well browned and springy to the touch, 15 to 20 minutes. Turn the heat off, open the oven door, and let the breads sit for about 5 minutes.
• Transfer the breads to racks, brush with the melted butter, and sprinkle well with the sugar. It is best to let the breads cool off for about 2 hours before eating. If well stored, they will keep soft for several days and, in fact, improve in flavor.