2 1/4 to 3 1/4 cups unsifted flour
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
2/3 cup milk
3 tablespoons butter
2 eggs (at room temperature)
1/2 cup mixed candied fruits and/or citrons
1/2 cup chopped blanched almonds
1/2 teaspoon ground anise seed
melted butter
5 colored eggs (in shells, but raw)
confectioners' sugar frosting
colored sprinkles

In a large mixing bowl, combine 1 cup flour, sugar, salt and the undissolved active dry yeast.

In a small saucepan, heat milk until tiny bubbles form around edges of pan; do not boil. Remove from heat. Add 3 tablespoons butter and stir until butter softens.

Gradually add warm liquid (120-130°F) to dry ingredients gradually and beat for 2 minutes at medium speed of electric mixer, stopping mixer to scrape sides and bottom of bowl occasionally. (Tip: If you don't have a thermometer, liquid should be warm/lukewarm - if too warm liquid will kill yeast and dough will not rise; if cooler liquid is used, dough will just take longer to double in size.)

Add 2 eggs and 1/2 cup flour, or just enough flour to make a thick batter. Beat at high speed for another 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a soft dough. Switch to dough hook attachment and knead by machine for 4-5 minutes or turn out onto lightly floured work surface and knead by hand until dough is smooth and elastic, about 8 to 10 minutes.

Place dough in a buttered bowl, turning to butter the top. Cover with a clean cloth; let rise in a warm place, free from draft until the dough is doubled in size. This takes about 1 hour or more.

Stir together fruits, nuts and anise seed. When dough has doubled in size, punch dough down and knead this into the dough on a lightly floured work surface. Divide dough into two equal portions. Roll each piece into a 24 inch rope, then twist the two ropes together. Pinch ends and tuck under loaf. Place on a greased baking sheet and brush with warm (not hot) melted butter.

Tuck raw, colored eggs into the rope folds. Cover dough loosely with plastic wrap and allow to rise again in a draft-free place until doubled in size (about 1 hour or more)...

Bake at 350°F in preheated oven until loaf is golden and sounds hollow when tapped on bottom or about 30-35 minutes.

Remove from oven and cool on a wire rack; brush bread with melted butter while still warm. If desired, bread may be decorated with confectioners' icing and sprinkled with edible confetti sprinkles.

Submitted by: CM