Combine the yeast and water in a small mixing bowl, stirring until dissolved, and set aside. In a large mixing bowl combine the milk, salt, and sugar. Add the yeast mixture and 1-1/2 cups flour and beat thoroughly. Cover and let proof 1 hour. Stir down the sponge, add the eggs, butter, anise (crushed in a mortar and pestle), and grated lemon rind. Gradually add sufficient flour to make a soft, workable dough that pulls away from sides of the bowl. Turn dough out on a lightly floured surface and knead until smooth and silky, about 8 minutes. Add as little flour as possible while kneading. Round dough into a ball and place in a warm buttered bowl, turning to coat the top. Cover loosely with plastic wrap and a towel. Let rise until doubled, about 1-1/2 hours. Turn the dough out and divide it in half. Knead each piece about 1 minute, cover, and let rest 15 minutes. Keep 1 piece of dough covered while you shape the first half. Preheat the oven to 350 degrees F. Butter a large baking sheet. Cut off one third of 1 of the pieces of dough. Round the larger portion into a smooth ball and flatten with your hands or a rolling pin into an oval about 8 inches long and 6 inches wide. Place on the sheet. Cut off one third of the smaller piece of dough and set aside. Roll the larger portion into a circle 3-4 inches in diameter. Pull one edge of the circle, stretching and elongating it to give it the appearance of a skull. Brush the large oval on the sheet with the glaze. Place the elongated circle on the oval and press to be sure it adheres. Divide the remaining small piece of dough in half. Snip off a tiny pice from each half to use for tears. With your hands form the larger pieces into 2 rolls long enough to fit across the top of the oval above the skull. Flatten the ends ot simulate bones and press the rolls into the oval. Press raisins into the skull to make eyes, using 2 or 3 raisins for each eye. Shape the last 2 tiny pieces of dough into tears and place beneath the eys. Insert slivered almonds for teeth. Brush the entire surface with glaze. Repeat with the other piece of dough. Do not let the skulls rise; otherwise the bones will lose their shape and the skull will rise straight up. If you have only one oven, bake the first skull while you prepare the second one. Bake the breads about 30 minutes. Let cool on the baking sheet placed over a wire rack. NOTE: Shaped into two 8-1/2 inch loaves or plaited into two braids, this makes a wonderful sweet bread. After the breads are molded, cover and let rise until light, about 45 minutes. Bake in a preheated 350 degree F oven 35-40 minutes. Let cool on wire racks.

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PUMPKIN MINCEMEAT BREAD

3-1/2 cups all-purpose flour
2 tsp baking soda
1-1/2 tsp salt
1-1/2 cups sugar
1-1/2 cups firmly packed brown sugar
2 tbs pumpkin pie spice

4 large eggs
1 16-oz can pumpkin (2 cups)
1 cup vegetable oil
2/3 cup water
1-1/2 cups prepared mincemeat
1 cup chopped pecans

Preheat oven to 350 degrees F. Combine first 6 ingredients; make a well in the center. Combine eggs and next 3 ingredients; add to flour mixture, stirring just until moistened. Stir in mincemeat and pecans. Spoon into 3 greased 8-1/2"x4-1/2"x3" loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in cener comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Makes 3 loaves

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TEA BRACK

Served on Samhain, the Celtic harvest festival.

1-3/4 cups raisins
1-3/4 cups golden raisins
3/4 cup dark brown sugar

1 cup cold tea ( I recommend Constant Comment, but blackcurrant or Irish Breakfast are also very tasty)

Grated rind of 1 orange
8 tbs (1 stick) butter, melted
2 eggs, lightly beaten

4 cups all-purpose flour
<2 level tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
Pinch of salt
1 tbs sugar to glaze

Put the raisins, golden raisins and brown sugar in a saucepan with the strained tea. Bring slowly up to boiling point, stirring occasionally, then allow to cool. It can be left overnight. Preheat oven to 350 degrees. Grease a 9-inch round deep cake pan and line the bottom with wax paper. Add the grated orange rind to the raisin mixture along with the melted butter and lightly beaten eggs. Sift the dry ingredients together and gradually stir into the fruti mixture. Stir well, making sure all intredients are thoroughly mixed together. Pour the mixture into the prepared pan and bake for 1-1/2 to 2 hours, or until the top of the cake feels firm to the touch. To glaze: Brush with sugar melted in a little water. Dredge with more sugar, and return to oven until dry and glazed, about 2 or 3 minutes. Cool on wire rack. Cut into thin slices to serve with butter.

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