Instructions: Dissolve yeast in arm water in large bowl. Mix in milk, sugar, salt, 2 eggs, the butter and 2 1/2 cups flour; beat until smooth. Stir in fruit, anise seed, nuts, and enough remaining flour to make dough easy to handle.

Turn down onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours.

Punch down dough; divided in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of greased baking sheet. Cut a cross 1/2-inch deep on top of each loaf. Let rise until double, about 1 hour.

Heat oven to 350F. Mix 1 egg and 1 tablespoon water; brush on loaves. Bake 35 to 45 minutes. Cool. Can be served immediately.

To freeze: Cool loaves 1 hour. Wrap in heavy-duty aluminum foil, label and freeze.

To serve: 2 1/2 hours before serving, remove loaf from freezer. Thaw in wrapper at room temperature. Can be warmed, if desired.

You can use self-rising flour; adjust recipe by omitting salt.

Yield: "2 loaves"

NOTES : Store no longer than 9 months.

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