Easter Egg Twist Bread

by Robin DePew1 (1 pound) frozen white bread dough
1 Tablespoon grated orange peel
5 large eggs Food coloring

Egg and water to brush on before baking Thaw bread dough as recommended by package directions. Sprinkle orange peel and anise seed on dough. Knead well to incorporate.
Divide dough in half. Roll each half into a 24 inch rope. On a greased baking sheet, loosely twist ropes and shape into a circle. Seal the ends.

Place eggs between the ropes. Cover and let rise until doubled in size.
Preheat oven to 350 degrees. Beat 1 egg with 1 Tablespoon water and brush loaf. Bake in pre-heated oven 30-35 minutes, or until done. Cool on rack. Brush eggs with food coloring.