MIX 1-1/2 cups of the flour, the 3/4 cup sugar, yeast, anise seed, orange peel, cinnamon and salt in large bowl; set aside. Place milk, 1/2 cup water and the butter in small saucepan. Cook on low heat until mixture reaches 105?F to 115?F; stir. Make a well in center of flour mixture. Add milk mixture; stir until well blended. Lightly beat 4 of the eggs. Add to flour mixture; mix well. Gradually add remaining 3 cups flour, 1/2 cup at a time, mixing well after each addition until dough is smooth but not sticky.
PLACE dough on lightly floured surface; knead 20 min. Place in large greased bowl; cover with greased sheet of plastic wrap and towel. Let stand at room temperature 1-1/2 hours.
REMOVE 1/4 of the dough; shape into 3-inch pieces to resemble bones and tears. Set aside. Divide remaining dough in half; shape each piece into a ball. Place on floured surface; knead 5 min. Place on greased baking sheet. Decorate balls of dough with dough pieces as desired; cover with greased plastic wrap and towel. Let rise at room temperature 1-1/2 hours or until dough is doubled in volume.
PREHEAT oven to 350?F. Beat remaining egg. Brush over dough. Bake 40 min. or until golden brown. Mix soft drink mix, 1 Tbsp. sugar and 1-1/2 tsp. water; brush over warm bread. Cool completely.
RECIPE COURTESY OF KRAFT FOODS