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1
Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
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2
In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm.
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3
Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour.
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4
Mix well with a wooden spoon.
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5
Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
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6
Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel.
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7
Stir well to blend.
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8
Begin adding the remaining flour a cup at a time to form a very soft dough.
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9
Knead the dough on a floured board until soft and elastic, about 10 minutes.
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10
Place the dough in a greased bowl, turning to coat all sides.
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11
Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours.
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12
Punch dough down, and allow to rise again for 30 minutes.
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13
Divide dough into three parts (see Cook's Note).
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14
Shape into slightly rounded loaves, and place on greased baking sheets.
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15
Let rise until doubled, about 45 minutes to 1 hour.
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16
Beat 1 egg with 1 tablespoon water; brush onto loaves.
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17
Preheat oven to 350 degrees F (175 degrees C).
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18
Bake in preheated oven until loaves are deep brown, 45 to 50 minutes.
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19
Once they are done, brush the tops with melted butter for a soft crust.
