In a large mixing bowl, dissolve the yeast in
the warm water. Meanwhile, melt the butter in a saucepan, add the
milk and heat until just warm. Pour the mixture into the bowl with
the yeast. Add the sugar, eggs and salt, and stir well. Mix in the
flour, one cup at a time, until a soft dough is formed. Turn the dough
onto a floured surface, adding flour if the dough is too sticky to
handle. Knead until it becomes elastic. Place it in a lightly oiled
bowl, cover, and set in a warm, draft-free area until doubled in size
(about 1 hour). Punch down the dough. Divide it into three equal parts
and roll each piece into a 20-inch-long strand. Lay the strands side
by side and gently braid them. (To avoid tearing the dough, braid
from the middle out to an end; repeat with the other side.) Place
the woven dough in a wreath shape on a greased cookie sheet, tucking
the ends under. Sink the eggs into the dough. Cover and let rise until
double in size. Beat 1 egg with 1 teaspoon water and brush the wash
over the dough. Bake in a preheated 350-degree oven for 25 minutes
or until golden brown.
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