Easter Bread (Osterfladen)

Soften yeast in water according to directions on package. Scald milk. Combine butter, sugar and salt in a bowl and add scalded milk. Stir until butter has melted. Cool until lukewarm. Add 1 cup flour and dissolve yeast to butter mixture and stir well. Beat in egg yolks and egg. When well mixed, gradually beat in remaining flour, or is much of it as you need to form a soft but not sticky dough. Turn dough onto a floured board and knead until it blisters and is smooth and elastic. Shape into a ball, place in a lightly floured bowl and brush top of dough with melted butter. Cover with a thin kitchen towel and set in a warm draft-free corner 1 to 1-1/2 hours, or until dough has risen and is double in bulk.

Punch dough down and let rest 10 minutes. Form a round loaf and place on a buttered, lightly floured baking sheet. Cover with a thin towel and let rise again about 45 minutes, or until almost double in bulk. Score surface of risen dough and a crisscross pattern, using a knife or fork tines, but do not cut too deeply. Brush with beaten egg yolk. Place in 400°F oven 10 minutes, then turn heat down to 350°F and continue baking about 50 minutes, or until crust is deep golden brown.