Classic Braided Yeast Bread
Gather all ingredients and let stand briefly at room temperature. Mound flour in a bowl and press a well in the center. Crumble yeast into well in flour. Add lukewarm milk and 1 teaspoon sugar to yeast, stir gently and sprinkle with a little flour. Cover bowl with a kitchen towel and let stand until surface of yeast mixture shows cracks, 15-20 minutes. Whisk eggs, butter, salt and remaining sugar, add to flour mixture and knead to a dough. Continue kneading until dough is smooth and pulls away from bowl. Cover dough and let rise until doubled in size, about 45 minutes.
Preheat oven to 180°C (approximately 350°F).
Knead dough, divide into three portions and roll each into a rope. Set ropes together and braid from the center outwards to both ends. Tuck ends under braid and press firmly. Place bread braid on a baking sheet lined with parchment paper and let rest briefly. Whisk egg yolk with 1 tablespoon water and brush over bread.
Bake bread for about 45 minutes. Remove bread from oven, let cool and cut into slices to serve.