“Bread for the Dead” on Día de Muertos Recipe by Eliot

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Ingredients

2 1/4 t. dry yeast
1 1/2 c. whole wheat flour (fine ground) (Use a flour from a family farm if possible like Wheat Montana or Stone Stack Mill.)
2-3 c. white flour (I can always buy Shawnee Mills flour, an old Oklahoma company, at our local grocery store.)
10 T. butter (I made my own butter using these directions.)
3/4 c. local honey
1 t. cinnamon (I used a Vietnamese cinnamon here—nothing local about it.)
1 t. vanilla extract (I did use my homemade version.)