Mix together 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 2 minutes.
Stir in enough of the remaining flour and the anise seed (plus any of the optional ingredients) to make a soft dough. Knead for 8-10 min. Add flour as necessary so dough is not "sticky".
Let rise for about 1-1 ½ hour till double in size. Divide dough in half. Roll each piece into 24-inch rope. Overlap dough over itself (twist 2 pieces together) connecting the four end pieces to form a wreath.
Place on greased baking sheet. Place the five raw colored eggs into spaces between "twists" evenly. Brush with melted butter (not included in ingredient list). Let rise for 1 hour. Bake at 350F 35-50 minutes.
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