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1
In a large bowl, dissolve yeast in warm water, add milk and salt.
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2
Stir in 3 C flour, batter will be lumpy.
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3
Let rise in a warm place about 90 minutes till double in volume.
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4
Mix in sugar, eggs, yolks, butter and lemon peel.
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5
Stir in enough flour to make a soft dough (7-8C).
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6
Turn dough onto a lightly floured surface and knead 5- 10 minutes till smooth and elastic.
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7
Shape into a ball and place in large greased bowl,turning to bring greased side up.
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8
Cover and let rise till doubled, about 60-70 minutes.
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9
Punch down dough and knead 1-2 minutes; let rest 10 minutes.
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10
Grease 2 bread pans.
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11
Cut dough into 2 equal pieces.
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12
Cut one piece into 3 equal pieces and roll each into a 15 inch cylinder.
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13
Braid the 3 cylinders, pinching the ends to seal.
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14
Tuck ends under and place in prepared pan.
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15
Repeat with remaining half of dough.
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16
Cover loaves and let rise till double in volume, about45 minutes.
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17
Heat oven to 350, brush top of loaves with beaten egg, and bake 45- 50 minutes till bread sounds hollow when tapped on the bottom.
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18
If bread seems to be getting too brown after 20 minutes or so, cover them loosely with foil.
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19
Remove from oven and cool on wire racks 5 minutes.
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20
Remove loaves from pans and cool completely.
