Italian Easter Bread Recipe

3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1 pkg. (1/4 oz.) active dry yeast
1 tsp. salt
2/3 cup warm milk(120 to 130 degrees)
2 Tbsps. butter, softened
7 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 tsp. aniseed
Vegetable oil

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn out onto lightly floured board;knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl;turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs(leave them uncooked); lightly rub with oil. Punch down dough. Divide in half; roll each piece into a 24-inch rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. yield: 1 bread.