Scott Cunningham's "Pan De Mureto" Bread

bake for All Hallows, Samhain, or All Saints day

1 tsp of anise seeds
3 Tbsp of water
1 package dry yeast
1/2 cup warm milk
3 1/2 cups of sifted all purpose flour
1 tsp salt
1 cup melted butter
6 eggs slightly beaten
1 Tbsp of orange flower water
Grated Rind of 1 Orange
1 egg beaten
Coarse or red sugar (for topping)

The night before, place anise seeds in 3 tablespoons of water in a pan. Bring to a boil, turn off heat, and let stand overnight. On the following day, strain out the seeds and discard. Sprinkle yeast over warm milk to soften. Add anise water to the yeast. add enough flour to make a light dough. Knead and shape into a ball. Let stand in a warm place until doubled in bulk (about 1 hour). Sift together the remaining flour with salt and sugar. Beat in the melted (and cooled) butter, eggs, orange flower water and grated rind. Knead on a lightly floured board until smooth. Add the dough ball. Knead together until smooth and elastic. Cover with cloth and let the dough rest for about 1 1/2 hours, or until doubled in bulk.
Pinch off 2 walnut-sized chunks of dough (for decoration). Divide the remaining dough and shape into round loaves. Place on greased baking sheets. Roll out some of the reserved dough with a rolling pin into 4 thin ropes about five inches long. streatch out the ropes, flattening the ends until they resemble bones. Allow to rise. Cross two bones on each loaf attaching with beaten egg (to resemble crossed bones). Roll remaining dough into another thin rope, Cut off small pieces, shape into tear drops, and attach to the loaf with beaten egg between the bones.
Remember as you do this, recall the symbolism of the season-the deepening of winter and the lessening of the earth's fertile energies. Recall passed loved ones and friends with happiness, not sadness.
Cover lightly with a cloth and let stand until just doubled in bulk. Lightly brush loaves with beaten egg. Sprinkle with coarse or red-dyed sugar. Or leave plain. Bake in a preheated 375 degree oven for about 30 min. Yeild 2 loaves