1. In a medium saucepan, heat milk and butter until butter melts. Remove from heat before adding the warm water.

2. In a small bowl, combine all purpose and amaranth flours. Then, in a large bowl, stir together 1 cup of flour, yeast, salt, the fragrant anise seed, cinnamon, and chili powder, as well as ¼ cup of sugar. Beat in the warm milk mixture, at which time the yeasty fragrance of fresh bread will be eminent. Add eggs and orange zest. Make small additions of flour until the dough is soft (may not use all of flour mixture).

3. On a lightly floured surface, work the dough (and your muscles) until it becomes smooth and elastic. It will be silky to the touch, speckled with zest and spices, and smelling sweetly of orange.

4. Let it rise in a lightly greased bowl covered with plastic wrap, in a warm place. It will take 1 to 2 hours to double in size. Punch the dough down and shape it into the shape of a skull. Can also twist longer pieces into long bones. Place these skeletal loaves onto a baking sheet, cover loosely with plastic wrap, and let rise again in a warm place (again, roughly 1 hour until just about doubled in size).

5. Bake in preheated oven (175 degrees C/350 F) for 35 to 45 minutes until golden and it sounds hollow when you tap on the bottom. NOTE: If you make smaller long bones, these will bake faster than the larger skull loaf.

6. Let cool slightly before brushing with the GLAZE: combine ¼ cup sugar and orange juice in small saucepan, bring to a boil over medium heat and boil for 2 minutes. Add a dusting of cinnamon and cocoa powder in crevices of skull for added effect and aroma.

There are many dead bread variations and recipes. Some of these are regional differences, others temporal - as different levels of refined sugars and flours became available, recipes were modified accordingly. It's up to you to experiment and experience the impact these variations have on the process of making and the eating Pan de Muerto.