2 3/4 to 3 1/4 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
1 pkg. active dry yeast
2/3 c. milk
2 tbsp. butter
2 eggs, at room temperature
Rind from 1 lg. navel orange, chopped
1/4 c. chopped blanched almonds
1/2 tsp. anise seed
Melted butter

In large bowl, combine 1 cup flour, sugar, salt, and undissolved yeast. Heat milk and 2 tablespoons butter in pan over low heat to 120 to 130 degrees. Add to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on high speed for 2 minutes. Stir in additional flour to make a soft dough. Turn onto floured board; knead about 8-10 minutes. Place in greased bowl. Turn to grease top. Cover; let rise in warm place until doubled, 1 hour.

Punch dough down. Knead in orange rind, almonds and anise seed (I chop in food processor). Divide in half. Roll each piece of dough into 24 inch rope. Twist ropes together loosely; form a rind on a greased baking sheet. Brush with melted butter. (If making for Easter, colored raw eggs may be put in spaces in the twist. Cover; let rise until doubled, 1 hour.

Bake at 350 degrees for 30-35 minutes or until done. Cool on wire rack. Divide dough into 4, if making 2 loaves and proceed as above. Bake about 20 minutes.

May be drizzled with frosting glaze of 1 cup confectioners' sugar, 1/2 teaspoon vanilla and 1-2 tablespoons milk and sprinkles, for a festive occasion, such as Easter or Christmas.