3 3/4 - 4 c. all-purpose flour
1/3 c. sugar
1 tbsp. grated orange peel
1/2 tsp. salt
1/2 tsp. anise seed
2 pkgs. Fleischmann's Active Dry Yeast
1/2 c. milk
1/4 c. water
1/4 c. Blue Bonnet butter or Blue Bonnet Butter Blend
8 eggs, at room temp.
1/4 c. Planters Slivered Almonds, chopped
1 tbsp. water
Food coloring
Confectioners' sugar glaze

In large bowl, mix 1 1/4 cups flour, sugar, orange peel, salt, anise seed and undissolved yeast. In saucepan, heat milk, 1/4 cup water and butter to 120 to 130 degrees F. Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in almonds and enough remaining flour to make soft dough. On floured surface, knead 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.

Punch down dough; divide in half. Roll each piece into 24 inch rope. On greased baking sheet, loosely twist ropes. Shape into circle; seal ends. Place 5 eggs between ropes in twist. Cover; let rise until doubled in size, about 1 hour.

Beat remaining egg and water; brush on loaf. Bake at 350 degrees F. for 30 to 35 minutes or until done. Remove from sheet; cool on rack. Brush eggs with food coloring; drizzle bread with confectioners' sugar glaze.

For 50% faster rising, substitute Fleischmann's Rapid Rise Yeast.