Directions

1. 1

   In a stand mixer bowl fitted with the dough hook attachment, combine the warm water and yeast. Allow to sit undisturbed for about 5 minutes until the mixture becomes foamy, indicating the yeast has activated. Pour in the warm milk, sugar, melted butter, and 2 of the eggs. Using a spatula or whisk, stir everything together until well combined. Add the flour and kosher salt, and mix with the spatula until a shaggy, rough dough begins to form. Reattach the bowl to the mixer and set to medium speed. Mix for approximately 5 minutes until the dough becomes smooth, elastic, and tacky to the touch.

2. 2

   Transfer the dough to a clean work surface and shape it into a smooth, tight ball by folding the edges toward the center. Lightly coat a large mixing bowl with nonstick cooking spray and place the dough ball inside. Cover the bowl loosely with plastic wrap and let it rise at warm room temperature for 1 to 1 1/2 hours, until the dough has approximately doubled in volume.

3. 3

   Spray a 9-inch round cake pan with nonstick cooking spray. In a small bowl, beat the remaining 1 egg with a fork until the yolk and white are fully incorporated; set this egg wash aside.

4. 4

   Gently turn the risen dough out onto a clean work surface. Divide the dough into two equal portions. Take one half and, using your hands, carefully pat it into a flat round about 4 inches across, being gentle to preserve the air bubbles. Fold all the edges inward toward the center to form a ball, then flip it seam-side down. Gently pull the dough toward you with your hands to create a taut, smooth surface. Press this ball seam-side down into the prepared pan until it nearly reaches the edges. Cover the pan loosely with plastic wrap while you work with the second portion of dough.

5. 5

   Divide the remaining dough half into three equal pieces. Using your hands, roll each piece into a long rope approximately 30 inches in length. Carefully braid the three ropes together, then pinch the ends firmly to seal them together. If desired, brush the pinched ends with a bit of egg wash to ensure they stay sealed during baking.

6. 6

   Uncover the dough ball in the baking pan and gently press it further so that it touches the sides of the pan. Carefully lay the braided rope across the top of the dough, positioning one side so it touches the inner edges of the pan, and trim away any excess dough if necessary (a small open space in the center is desirable). Brush the braid lightly with the egg wash to help bind it together. Loosely cover both the loaf and the remaining egg wash with plastic wrap and allow to rise at warm room temperature for 30 to 45 minutes, until visibly puffed and light.

7. 7

   About 30 minutes before the dough finishes its second rise, preheat the oven to 350°F. Once the loaf has completed its rise, uncover it and gently brush the entire surface with the remaining beaten egg wash. Place the loaf in the preheated oven and bake for 45 to 50 minutes. The bread is done when it is deep golden brown, sounds hollow when you tap it, and an instant-read thermometer inserted into the thickest part reads 190°F to 200°F. If the top is browning too quickly during baking, loosely tent it with foil after 30 minutes.

8. 8

   Remove the baked loaf from the oven and carefully slide it out of the pan onto a wire cooling rack. Allow the bread to cool completely for about 1 1/2 hours before slicing and serving.