Bread of the Dead

  1. Mix yeast and warm water in small bowl; let stand 10 min.
  2. Meanwhile, mix flour, 2/3 cup sugar, orange zest and anise seed in large bowl of mixer fitted with dough hook attachment.
  3. Add yeast mixture; beat until blended.
  4. Add 4 eggs, 1 at a time, beating on low speed after each until well blended.
  5. Add cream cheese; beat 5 min.
  6. or until blended, stopping occasionally to scrape bottom and side of bowl.
  7. Knead dough on lightly floured surface 3 min.
  8. ; shape into ball, mixing in up to 1/2 cup additional flour if necessary to prevent sticking.
  9. Place in large bowl sprayed with cooking spray; cover with clean kitchen towel.
  10. Let rise in warm place 1-1/2 hours or until doubled in volume.
  11. Divide dough into 4 pieces.
  12. Set 1 piece aside; divide each remaining piece into thirds.
  13. Shape each of the 9 smaller pieces into ball; place on 2 parchment-covered baking sheets.
  14. Divide remaining dough into 10 small pieces; set 1 aside.
  15. Divide remaining 9 pieces in half, then shape each piece into 7-inch-long bone-shaped piece.
  16. Place 2 bones, in cross-cross pattern, on top of each dough ball on baking sheet.
  17. Shape reserved piece into 9 small balls; place each ball in center of each "x."
  18. Cover; let rise in warm place 1-1/2 hours or until doubled in volume.
  19. Heat oven to 375F.
  20. Beat remaining egg; brush over dough.
  21. Place in oven; immediately reduce oven temperature to 350F.
  22. Bake 25 min.
  23. or until golden brown.
  24. Remove to wire racks.
  25. Brush with orange juice; sprinkle with remaining sugar.
  26. Cool completely.

active dry yeast, warm water, flour, sugar, orange, anise seed, eggs, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/bread-of-the-dead-120021.aspx (may not work)

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