Swiss Braided Bread

Combine yeast with warm milk in a large mixing container. Allow the mixture to thicken and become frothy, taking approximately 10 minutes. Next, incorporate an egg yolk, a pat of butter, and then two cups of bread flour; thoroughly blend the ingredients together. Gradually add the remaining flour, one-half cup at a time, ensuring each addition is well incorporated before proceeding. When the dough has formed a cohesive mass, transfer it to a lightly dusted surface and knead until it becomes smooth and elastic, taking around 8 minutes.

Subdivide the dough into three equal portions and shape each portion into a long, 14-inch cylinder. Weave the cylinders together to form a braided loaf and position it on a lightly oiled baking sheet. Cover the loaf with a damp cloth and permit it to rise until it has doubled in size, approximately one hour.

Meanwhile, heat your oven to 425 degrees Fahrenheit (220 degrees Celsius). In a separate bowl, whisk together an egg white and water until well combined. Brush the risen loaf with an egg wash and bake in the preheated oven until it reaches a golden hue, taking 20 to 25 minutes.