1. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar.
2. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Set to the side temporarily.
3. Heat the milk and the butter together in a medium saucepan until melted. Remove from the heat and add warm water (at least 110 degrees.)
4. Whisk in the warm mixture slowly into the flour mixture until blended. Stir in 1/2 cup of flour, 14/ cup ground Trix, and continue adding more flour until the dough is soft.
5. On a lightly floured surface, knead dough until smooth and elastic. Lightly fold in half of whole Trix into dough, working not to crush the cereal.
6. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1-2 hours.
7. Punch the dough and shape it into a large round loaf or desired shape.
8. Add additional Trix cereal to the outside of the loaf strategically on the outside of the dough.
9. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
10. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 -45 minutes. Remove from oven let cool slightly then brush with glaze.

To make glaze

1. In a small saucepan, combine sugar, orange juice and orange zest.
2. Bring to a boil over medium heat and boil for 2 minutes.
3. Brush over top of bread while still warm.
4. Sprinkle glazed bread with white sugar.