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1
dissolve yeast in water and stif in 1 T of sugar and 1 3/4 to 2 cups flour, enough to make a soft spongy dough.
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2
cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft.
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3
add the milk, remaining sugar, salt and melted butter and stir the sponge down well.
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4
work in as much of the remaining dough as is needed to make a stiff dough.
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5
turn the dough out on a heavily floured board, sprinkle with a little more flour and knead for 10 to 15 minutes, till it is smooth and elastic.
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6
form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides.
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7
cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast).
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8
punch down dough and form into 2 oblong loaves or large braids.
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9
put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled.
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10
beat together egg yolk and milk and brush the loaves with the glaze.
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11
put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees.
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12
bake loaves for 20-35 minutes more, till golden brown.
