Pumpkin Anise Bread

This is a recipe I developed while living on Staten Island in the 1980s. It's based on second-hand knowledge of a pumpkin roll recipe of Amy Thompsons. See the Pumpkin Roll recipe.



1/3 cup very warm water, 110 degrees F

3 scant T yeast

3 heaping T sugar

2 cups pureed pumpkin

1 cup milk

2 T salt

2 T anise seed

1/4 cup butter

1/4 cup honey

2 eggs

3 1/2 to 4 lbs bread flour

Mix sugar and yeast, add water. Allow to stand until it begins to bubble.

Mix pumpkin, milk, salt, anise seed, butter, honey, and eggs in a glass bowl. Microwave to warm to about 95 degrees F.

Add pumpkin mix to yeast mix. Add enough flour to form a batter/sponge.

Allow the sponge to raise to at least 1/2 hour.

Add additional flour and knead until the dough is moist but doesn't stick to your hands. Continue to knead for 10 minutes adding small amount of flour as necessary.

Preheat oven to 375 degrees F.

Allow dough to raise until it doubles in size.

Punch down the dough, divide into thirds and form loafs. Allow to rise in pans until doubled in size. Split the top of each loaf.

Bake for 30 to 40 minutes until the loaves are brown and sound hollow when tapped.