Ethel's Easter Bread

3 eggs
1/2 c. sugar
3/8 c. salad oil (1/4 c. plus 1/8 c.)
1/4 tsp. yellow food coloring
1 tsp. anise flavoring
3/4 c. scalded milk
3/4 c. warm water
1/2 tbsp. yeast
1 tsp. salt
1/2 c. currants
About 4 3/4 c. flour

Instructions
Dissolve yeast in warm water. Proceed in usual manner, using enough flour to make a soft dough. Work down 4 times. Put in pans and let rise to 3/4 size. (I use 3 1-pound coffee cans, plus another smaller can.) Bake in 350 degree oven for 30 to 35 minutes. Cool on a wire rack. Frost tops with thin powdered sugar frosting. Then sprinkle with multi-colored candies. NOTE: May be toasted