Paska Bread

Proof yeast in 1/2 cup warm water in a large bowl until slightly frothy, about 5 to 10 minutes.

Meanwhile, dissolve 1/2 cup sugar in warm milk; allow to cool to lukewarm. Once cooled, add milk mixture to yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.

Stir in beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon zest until well blended. Gradually add remaining flour, one cup at a time, to form a very soft dough.

Knead dough on a floured board until soft and elastic, about 10 minutes. Place dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.

Divide dough into three parts and shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in preheated oven until loaves are deep golden brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.