In a mixing bowl, combine 1 cup of warm milk and 2 teaspoons of yeast, allowing it to rest for about 5 minutes until frothy.

Incorporate 3 cups of flour, 1/2 cup of sugar, 2 eggs, and 1/4 cup of melted butter into the mixture. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Form the kneaded dough into a ball and place it in a lightly greased bowl, covering it with a damp cloth. Let it rise in a warm spot for 1½–2 hours, or until it has doubled in size and looks puffy.

Once the dough has risen, gently punch it down to release air, then divide it into three equal portions. Roll each piece into a rope about 16-18 inches long. Braid the three ropes together, tucking the ends under to secure.

Transfer the braided loaf to a lined baking sheet and cover it with a cloth. Allow it to rise for another 30 minutes until slightly puffed.

Preheat your oven to 350°F (175°C) during the last few minutes of rising. Brush the surface of the loaf with an egg wash and bake for 25-30 minutes.

Once baked, transfer the bread to a wire rack to cool completely. Allow at least 30 minutes before slicing.