ITALIAN EASTER BREAD

3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup room temp milk
2 tbsp. butter, softened
7 eggs
1/2 cup mixed candied fruit, chopped
1/3 cup blanched almonds, chopped
3/4 tsp. anise seed
olive oil

Combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Pour in milk and softened butter. Beat for 2 minutes on medium speed with an electric mixer.
Stir in 2 eggs and 1/2 cup flour.
Mix 2 minutes on high speed.
Hand mix in mixture fruit, nuts and anise seed mixing well.

Stir in enough of the remaining flour to form soft dough.

Turn dough out onto a lightly floured surface.
Knead until dough is smooth and elastic, about 6-8 min.
Can use an electric mixer's dough hook for 5 minutes but be sure to finish by hand for approx. 1 min.

Place in a bowl greased with olive oil; turn once so that dough is lightly coated in oil.

Cover with a damp cloth and let rise in a warm place, until dough has doubled in size, about 1 hr.

Punch dough down. Divide in half; roll each piece into a 24 inch rope approx. . Loosely twist ropes together; place on a greased baking sheet and form into a circle.

Pinch rope ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350°F for 30-35 minutes or until golden brown.
Remove from pan. Brush top of bread with butter.

Cool on rack.