ITALIAN EASTER BREAD
8 c flour 1 ½ c sugar
1/4 t salt 1/3 c cleaned anise seeds
Mix above together and add 5 beaten eggs and 1 1/4 c warm milk in which 1 stick margarine has been melted.
Add 3 envelopes dry yeast dissolved in 3/4 c warm water (110̊ - 115̊F).
Mix all of above together. Add additional flour (up to 2 more cups) to make a stiff dough. Knead on lightly floured surface about 10-15 minutes until smooth and elastic. Put in a deep greased bowl, turning dough to coat top. Cover. Let raise in warm place until doubled in size, 1-2 hours. Punch down. Braid and put on greased cooky sheets or in bread pans. Cover. Let raise again until doubled in size. Brush tops of loaves with beaten eggs. You can put colored raw eggs between the braids, if you like. Bake at 300̊ about 45 minutes or until a pretty shade of brown.