Recipe for Bread of the Dead Corsica - Bonifacio
Bread of the dead is a Corsican specialty ritually prepared on the evening before the Day of the Dead, November 1ᵉʳ. It's a sweet bread embellished with raisins and walnuts. An ancient tradition was to leave the doors open, the fireplace lit and the bread on the kitchen table on the night of 1ᵉʳ to November 2 for the dead who were waking up. All Saints' Day in Corsica offers an atmosphere imbued with respect and reverence. It's a time when locals come together to carry on age-old traditions, strengthening family and community ties while paying tribute to their roots and history. So today, I'd like to present you with a recipe for Corsican bread for the dead. Please let me know what you think in the comments.
- 500g T80 flour
- 33cl water + 15cl water (room temperature)
- 15cl brandy
- 15g fresh yeast
- 75g softened butter
- 125g sugar
- 9g salt
- 120g grapes
- 120g roasted walnuts
Preparing the Bread oh the Dead
(Preparation / Resting time: 1h / 1 night + Cooking time: 30min)
Step 1: Soak 120g grapes in 15cl water and 15cl brandy in a bowl
Step 2: In a bowl, dissolve 15g fresh yeast in 33cl water, then add 500g flour and mix gently for 5min. Leave to rest for 30 minutes.
Step 3: Add 125g sugar and 18g salt and knead for 10 minutes.
Step 4: Add 150g butter softened at room temperature and knead to incorporate the butter.
Step 5: Then add 120g roasted walnuts and the 120g raisins (soaked) to the dough and knead again for 2 minutes.
Step 6: Form the dough into a ball and place in a clean, lightly oiled bowl. Leave to rest for 30 minutes, then cover with cling film and refrigerate overnight.
Step 7: Remove your bowl from the fridge and leave to rest for 30 minutes at room temperature.
Step 8: Place your dough on a lightly floured work surface, make 350g pieces of dough, place them on a baking tray lined with baking paper and leave to rest in the oven compartment for 45 minutes.
Step 9: Remove your baking tray from the oven and preheat it to 250°C. Once the oven has reached temperature, lightly incise your dough pieces in a cross pattern, then place in the oven for 30 minutes.
Step 10: Remove your loaves from the oven and leave to cool before tasting.
You can enjoy your bread of the dead with coffee, tea, a small liqueur, etc.
If you haven't finished your bread of the dead, you can store it in a tea towel or cloth bag. You can also freeze it.
To conclude, I wish you a good day or evening and invite you to come and discover other equally delicious recipes. And for those of you who don't have the time, don't hesitate to visit our Corsican products boutique, where you'll find a wide range of traditional products. CorseBoutique, the best of Corsica. Thanks to all of you!