Adapted and translated to English from Cocina de la Familia: mas de 200 recetas autenticas by Marilyn Tausend with Miguel Ravego, the original recipe is attributed to Paula Solis. Bread recipes have always been tricky for me because they don't always behave the way they're supposed to. I end up staring at the dough, willing it to rise. This is the second recipe I've tried from this book and whatever she says is going to happen, happens. The dough pulled away, formed and doubled easily. The decorations were trickier than I thought. During the last rising, the bones I'd carefully formed bulked up and the calavera in the middle expanded. For dead bread, it was very much alive. I'd fussed with it so much that when it baked it looked like the skull was trying to breakthrough, but the effect worked.