Proof the yeast

Place the yeast in a small bowl. Add 1/2 teaspoon sugar and about 1/2 cup (120 ml) of the lukewarm milk. Stir lightly and let sit for 10–15 minutes until foamy.

Mix the wet ingredients

In a separate bowl, whisk the egg with the remaining sugar and salt.
Add the proofed yeast mixture along with the remaining milk and mix to combine.

Form the dough

Place about 3 1/2 cups (430 g) of the flour into a large mixing bowl.
Pour in the wet mixture and stir until a rough dough forms.

Gradually add the melted butter while mixing. Continue until the dough begins to come together and pull away from the sides of the bowl.

Knead the dough

Add the remaining flour little by little while kneading.
Knead for 10–15 minutes, until the dough becomes smooth, elastic, and slightly glossy. It should feel soft but not sticky.

First rise

Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm place for 30–40 minutes, or until doubled in size.

Shape the dough

For a braided loaf

Turn the dough out onto a lightly floured surface and divide into three equal portions.
Roll each portion into a rope about 18 inches (45 cm) long.
Pinch the ends together, braid, then tuck the ends under.
Place on a parchment-lined baking sheet.

For individual rolls

Divide the dough into 8 equal portions and shape into smooth rounds.
Place on a parchment-lined baking sheet with space between each.

Second rise

Cover the shaped dough and let rise for 15–20 minutes.

Bake

Preheat the oven to 360–375°F (180–190°C).

Brush the dough with beaten egg.

Bake:

• Loaf: 30–40 minutes
• Rolls: 20–25 minutes

The bread should be well colored and sound hollow when tapped on the bottom.

Cool

Transfer to a wire rack and allow to cool before slicing.