Easter Braided Bread

Step 1

In a small bowl, dissolve the 2.25 tsp yeast and 1 tsp sugar in 1 cup warm milk (about 110°F). Let sit until foamy, about 5-10 minutes.

Step 2

In a large bowl, mix 3.5 cups flour, remaining sugar, and 1 tsp salt. Add the yeast mixture, 2 eggs, and 0.25 cup melted butter. Stir until a shaggy dough forms.

Step 3

Turn dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

Step 4

Punch down the dough and divide into 3 equal pieces. Roll each into a 12-inch rope. Braid the ropes together and pinch the ends to seal.

Step 5

Place the braid on a parchment-lined baking sheet. Cover and let rise again until puffy, about 30 minutes. Meanwhile, preheat oven to 375°F.

Step 6

Brush the braid with the beaten egg yolk mixed with 1 tbsp water. Bake until deep golden brown and hollow-sounding when tapped, about 25-30 minutes. Cool on a wire rack before slicing.