Italian Easter Bread

Directions

1. In a bowl, combine 1 cup flour, sugar, yeast and salt.
2. Add milk and butter; beat 2 minutes on medium.
3. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high
4. . Stir in fruit, nuts and aniseed; mix well.
5. Stir in enough remaining flour to form a soft dough.
6. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
7. Place in a greased bowl; turn once to grease top.
8. Cover and let rise in a warm place until doubled, about 1 hour.
9. If desired, dye remaining eggs (leave them uncooked);
10. lightly rub with oil.
11. Punch dough down. Divide in half; roll each piece into a 24-in. rope.
12. Loosely twist ropes and tuck eggs into openings.
13. Cover and let rise until doubled, about 30 minutes.
14. Bake at 350° for 30-35 minutes or until golden brown.
15. Remove from pan; cool on a wire rack.