Warm 1 cup of whole milk to lukewarm, dissolve 2 ¼ teaspoons of active dry yeast in it. In a large bowl, combine yeast mixture with ½ cup granulated sugar, 2 eggs, and ½ cup melted butter. Gradually add 4 cups of flour until sticky dough forms.

Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour if too sticky.

Place kneaded dough in a greased bowl, cover with a towel, and let rise for 1.5 to 2 hours until doubled in size.

Punch down that dough, divide into three portions, roll each into 16-18 inch ropes, and braid, tucking dyed eggs in if desired.

Arrange braided dough on a baking sheet, cover with a towel and let rise for another 30-45 minutes.

Preheat oven to 350°F (175°C). Brush with beaten egg for a golden crust and bake for 25-30 minutes until golden brown.

Let it cool on a wire rack completely before slicing and serve with butter or plain.