Photo: Bread of the Dead
A team of about 20 bakers prepared a 1.4-ton loaf of “Pan de Muerto” (Bread of the Dead) in Puebla, a state in central Mexico, making it the largest such delicacy in the country.
Mexicans traditionally use the bread in the observation of the Day of the Dead rites on Nov. 1 and Nov. 2.
The sweet bread is only baked during this season, which can last from two days to a week and traces its roots to pre-Columbian feasts in central and southern Mexico.
The bakers prepared more than 40 trays of dough to make Mexico’s largest Bread of the Dead loaf, Isidro Fabela Foundation representative Jose Ramos Flores said.
The giant loaf was prepared in Cuautlancingo, a town outside Puebla city, the state capital, using a ton of flour, Ramos said.
“We want people to not forget the original recipe for Bread of the Dead and to keep the tradition each year of eating it during this season,” Ramos said.
The bakers also used 400 kilos (881 pounds) of eggs, 100 kilos (220 pounds) of yeast and 200 kilos (484 pounds) of sugar to make the bread.