Over many years of Octobers, I’ve presented many recipe ideas for Halloween.

There were bloodshot eyeballs made of doughnut holes. Monsters made of marshmallows. Brownies made of repurposed trick-or-treat candy.

This year I thought I’d turn to the root of Halloween, Mexico’s Day of the Dead and the traditional pan de muerto, bread of the dead.

The traditional round loaf is very slightly sweet, delightfully flavored with anise and orange, and decorated with bread bits in the shape of bones. I studied a half-dozen recipes with the goal of adapting one into a good beginner yeast-bread project.

This one began with a recipe developed by Nestle and uses rapid- rise yeast, which is a little easier to handle than the regular.

So although this is a fairly long recipe, you can handle it. This is a good time, too, before the holiday rush begins, while you still have time to think.

You do need to knead, but otherwise the only term you might not know is “punch down,” which literally means punch the dough (once, and it will deflate slightly).

Beyond that, you’ll need to get anise seeds and yeast (grocery store) and zest an orange (use a grater). And be sure you have a thermometer.

To simplify the decorating, forget about making bones and paint monster faces on your loaves with food coloring (mix any color with an egg yolk and brush it on before baking).

DAY OF THE DEAD BREAD

• 1 (5-ounce) can evaporated milk (2/3 cup)
• 1/3 cup water
• 1/2 cup butter
• 4-1/2 to 6 cups flour, divided
• 1/2 cup sugar
• 1-2 teaspoons anise seeds
• 1 tablespoon orange zest
• 1 teaspoon salt
• 2 packets (1/4 ounce each) rapid- rise yeast
• 4 large eggs, beaten
• >> Topping
• 1/4 cup melted butter
• 1/4 cup sugar

Combine evaporated milk, water and butter in small saucepan; heat over medium to 120 to 130 degrees. Stir to melt butter. If liquid gets above 130 degrees, let cool (temperature range is important for activating yeast without killing it).

Combine 1-1/2 cups flour, sugar, anise seeds, orange zest, salt and yeast in large mixing bowl. Slowly add warm milk mixture, beating with mixer on medium until incorporated. Add eggs and another 1-1/2 cups flour. Beat again. Gradually add remaining flour, 1/2 cup at a time, to form a smooth dough (you will use at least 5 cups total but might not need all the flour).

Lightly dust work surface with flour. Turn dough onto surface and knead about 10 minutes, until dough is smooth and elastic (slightly bouncy). Place in large greased bowl; cover. Let rise at room temperature 60 to 75 minutes, until doubled.

Punch down dough. Turn onto work surface and cut into 4 pieces. Form 3 pieces into round loaves. Use the fourth to form bones; arrange bones over loaves, using a little water to adhere. (You can get as fancy as you want, but the easiest way is to roll dough into 6 cylinders, pinch the ends into knobs and place 2 of these “bones” in an X on each loaf).

Place loaves on ungreased cookie sheet; cover and let rise 30 minutes, until nearly doubled.

Heat oven to 350 degrees. Bake loaves 20-30 minutes, until brown on top (loaves should sound hollow when tapped). If unsure, cut into bottom of one loaf in the center. If it looks doughy, bake longer.

While bread is warm, brush with melted butter and sprinkle with sugar. Makes 3 6-inch loaves. Dough may be divided into smaller loaves if desired.

Approximate nutritional information, per serving: 200 calories, 5 g total fat, 3 g saturated fat, 45 mg cholesterol, 34 g carbohydrate, 140 mg sodium, 9.5 g fiber, 11 g sugar, 5 g protein.

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