1 pkg. active dry yeast
1/4 c. warm water
1 1/4 c. milk
4 tbsp. butter
1/2 c. sugar
1 1/2 tsp. salt
4 1/2 c. sifted flour
1 egg yolk

Sprinkle yeast in warm water to soften. Heat milk until a film wrinkles on surface. Remove from heat and stir in butter, sugar and salt. Cool to lukewarm. Now mix in yeast and as much flour as can be stirred in. Put remaining flour on a dough board, dump dough on top and knead in all the flour. Dough should look super-satiny after kneading.

Transfer to a greased bowl, brush surface lightly with additional butter, cover and let rise in a warm spot until double in bulk. Punch down dough with your fist and divide in half.

Now divide each half in 3 parts and roll each part with palm of the hand into a rope-like piece about 12 inches long with end thicker than opposite end. Braid the 3 ropes together and place on a large greased cookie sheet. Repeat with second half of dough and place directly on top of first braid.

Make sure thick ends of braids are on top of each other. Brush surface of loaf with a mixture of egg yolk and a little water and let rise in warm place until double in bulk. Bake at 350 degrees for 35 to 40 minutes.