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1
Warm the 2 cups of milk and place in a large bowl.
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2
Add the yeast, 1 cup of the flour and 1/4 cup of the sugar.
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3
Cover, and set aside in a warm place until the mixture becomes spongy, about 1 hour.
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4
In a large bowl combine the remaining 7 cups flour, the chopped almonds, salt, remaining sugar, orange rind and anise seed.
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5
Make a well in the center.
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6
Add the yeast mixture, olive oil and beaten eggs.
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7
Stir, working outward, until a dough forms.
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8
Dust a work surface with a little flour, and knead the dough, adding more flour if necessary, until it is smooth and doesn't stick to your fingers, about 12 minutes.
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9
Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about 2 hours.
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10
Punch the dough down.
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11
Divide into 6 small balls, and roll each into strips 12 to 15 inches long and about 2 inches in diameter.
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12
Lay 3 strips side by side, pinch them together at one end, and braid.
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13
Pinch the braids together at the other end to hold the loaf together.
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14
Press 2 dyed eggs between the strips of the braid.
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15
Repeat the procedure to make a second loaf.
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16
Place the loaves on a lightly oiled baking sheet, cover with the cloth, and let rise for 2 hours, or until doubled in bulk.
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17
Preheat the oven to 375 degrees.
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18
Beat together the egg yolk and the 2 tablespoons milk.
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19
Brush over each loaf, and sprinkle each with the slivered almonds.
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20
Bake for 40 to 45 minutes, or until golden brown.
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21
The loaves should sound hollow when tapped on the bottom.
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22
Remove from the oven and cool on racks.
