Italian Easter Bread With Candied Fruit And Almonds

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium speed. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 minutes.

Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs while you wait for the dough to rise (leave them uncooked and use nontoxic dye); lightly rub with oil.

Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.