|Milk||1 Cup (16 tbs)|
|Warm water||1⁄3 Cup (5.33 tbs)|
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Unsifted all purpose flour||5 1⁄2 Cup (88 tbs)|
Scald the milk and let stand until lukewarm.
Meanwhile, combine the water, sugar and yeast in a warm mixing bowl and let stand or stir until dissolved.
Add the milk, butter, eggs, salt and 2 1/2 cups of the flour.
Beat slowly at first until mixed, increase speed to medium and beat until smooth.
Scrape the bowl occasionally and continue adding flour until the batter begins to creep up the beaters.
Remove and scrape beaters, and work in as much of the remaining flour as you can with a wooden spoon, then by hand.
Turn dough out on a floured board and knead until smooth, working in more flour until dough loses its stickiness, about 5 minutes.
Place in a greased bowl and oil the top.
Cover and let rise until doubled.
Punch down and cut the dough into 2 pieces, one slightly smaller than the other.
Cut the larger piece into 3 equal parts and roll each part back and forth on the board to form evenly shaped ropes, about 12 inches long and 1 inch in diameter.
Make 3 ropes 10 inches long out of the remaining piece of dough.
Braid the long ropes loosely on a greased cooky sheet and tuck the ends under neatly.
Braid the smaller ropes and place in the centre of the top, tucking ends under.
Cover and let rise for 40 minutes or until doubled.
Brush with a mixture of 1 egg yolk beaten with 2 tablespoons water.
Bake at 425F for 25 minutes, then reduce heat to 350F and bake 10 to 15 minutes longer.