Combine Dry Ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of rapid rise yeast, 1 teaspoon of salt, and 1 tablespoon of granulated sugar until evenly distributed.

Heat Wet Ingredients: In a small saucepan, heat 1 cup of milk and 1 teaspoon of anise extract until just bubbling and around 110°F.

Form the Dough: Pour the heated milk mixture into the bowl with the dry ingredients, stir to combine, then add 1/4 cup of softened butter and 2 large eggs, mixing well after each addition.

Knead the Dough: Transfer to a floured surface and knead for 7 to 8 minutes until smooth and elastic, then let rest for 10 minutes covered.

Shape the Dough: Divide the dough into two portions, shape into ropes, twist together, and form into a wreath on a greased baking sheet.

Allow for Rising: Cover the dough loosely, let it rise in a warm environment for about 1 hour until doubled in size.

Bake the Bread: Brush the risen dough with a beaten egg and bake at 350°F for 20 to 25 minutes until golden brown.

Prepare the Icing: Mix 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of anise extract until smooth.

Glaze and Decorate: Once cooled, drizzle icing over the bread and sprinkle nonpareils if desired.