In a medium bowl, mix
together flour, sugar, yeast, salt and anise seed. Set aside.
In a small pan, combine
butter, milk, water, orange blossom water and orange zest. Heat until
warm, not hot, over medium-low flame.
Measure 1 1/2 cups of
flour mixture into a large mixing bowl. Beat in the warm liquid. Mix in
the eggs. When mixed, beat in the rest of the flour little by little until
all flour is finished.
Turn dough out on a floured
board and knead for 8 - 10 minutes. Cover with a cloth and put in a draft-free
place to rise until doubled in bulk, about 1 - 1/2 hours.
When doubled, punch down
dough. Separate into two pieces, and shape into two loaves resembling
skulls. Let rise, covered, another hour.
Preheat oven to 350°F.
When dough has risen
a second time, push in holes for the eyes, nose and mouth.
Bake in preheated 350°F
oven for about 40 minutes or until dough is golden and sounds hollow when
rapped with knuckles.
Glaze: Put sugar and
orange juice in small pan. Bring to a boil, stirring to dissolve the sugar.
Glaze when bread has
Yield: Two loaves
Contributor: Pamela Ackroyd
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