• 12 tablespoons salted butter, softened
• 2 large eggs
• 8 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons fresh lemon
• 1 1/2 cups warm milk
• 1/2 cup warm water
• 3 1/2 active dry yeast
• 6-6.5 cups all-purpose flour
• 1 egg yolk, room temperature

Cream the butter, eggs, egg yolks, sugar, salt, lemon zest

and fresh lemon together in a stand mixture with the

dough hook attached. In a separate bowl, dissolve the

yeast in the milk and water (110°F) in a separate bowl

and let sit until foamy, about fi ve minutes. Add yeast

mixture to the creamed mixture. Slowly add fl our, a half

cup at a time until combined.

Knead dough on a fl oured service for 20 minutes. Shape

dough into a ball, coat with oil and place in a bowl. Cover

with plastic wrap and a clean kitchen towel and let it rise

for 1.5 hours.

Take out dough, separate into three sections and braid.

To add a braid over the top or form a cross, separate

into four sections and with the fourth, create a braid or

design over the top. Arrange it in a greased dutch oven

lined with parchment paper. Cover with slightly damp

kitchen towel and allow bread to rise for one more hour.

Brush top with beaten egg yolk.

Bake at 350°F for 50 minutes. Bread should produce a

hollow sound when you tap it. If you do not hear a hollow

sound, bake for a little longer. It should be golden like

the picture. You can also tell if bread is baked correctly

by reaching a temperature of 190°F. You can test this

by putting a meat thermometer deep into the center.

If you do not hear the hollow sound when tapping on

the bread or it has not reached temperature and it is

browning too quickly, tent with foil.