Braided Easter Bread

• 2 1/4 to 3 1/4 c. flour
• 1/4 c sugar
• 1 teaspoon salt
• 1 pkg rapid-rise dry yeast
• 2 eggs, beaten
• 2/3 c warm milk
• 2 Tbsp butter, melted
• 1 Tbsp anise seed
• 1/2 c candied fruit (optional)
• 1/4 c chopped nuts (optional)
• 5 raw colored eggs

Combine 1 cup of the flour, sugar, salt, and yeast. Add dry mixture to the milk and melted butter mixture, along with the eggs. Beat with a mixer for 2 minutes. Stir in enough of the remaining flour and the anise seed plus any of the candied fruit or nuts to make a soft dough. Knead for 8 to 10 minutes. Add flour as necessary so dough is not sticky. Let rise for about 1- 1 1/2 hour or until double in size.

Divide dough in half. Roll each piece into 24" rope. Overlap dough over itself (twist 2 pieces together) connecting the 4 end pieces to form a wreath. place on greased baking sheet. Place the five raw colored eggs into spaces between twists. Brush with melted butter. Let rise for 1 hour. Bake at 350 for 35-50 minutes.