In a large mixing bowl, dissolve the yeast in the warm water. (Hot water from the tap, but no hotter). ***If you are not sure your yeast is good, add 1 teaspoon of sugar and wait 10-15 minutes to let the yeast "proof". If it is not starting to bubble in that time your yeast is bad and the dough will not rise.***
In a saucepan, melt the butter. Add the milk and heat until it is warm. You can test it by putting a drop on your wrist. It should feel warm but not hot. If it is hot let it cool. The hot liquid will kill the yeast and your bread won't rise.
Add the milk and butter to the yeast and mix.
Add the sugar, 2 lightly beaten eggs, salt and lemon zest (if using). Mix to combine.
Add 5 cups of flour one cup at a time, mixing in between each addition. The dough will be a bit sticky.
Sprinkle about ½ cup of flour on the counter. Turn the dough out onto the floured surface and knead for about 5 minutes. Add extra flour, about ¼ cup at a time, if the dough is too sticky to knead.
If you add too much flour the dough will not be light and fluffy. If you have a mixer with a bread hook use it to do the kneading.
Put the dough in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Put in a warm place to rise until doubled, 1 to 1 ½ hours. (I put mine in the oven with the oven light on.)
Eggs
While the dough is rising, boil 1 ½ cups water.
Get three small cups. Add 15-20 drops of color to each cup (one red, one yellow, one blue). Add 1 teaspoon vinegar to each cup, then add ½ cup of boiling water to each cup and stir.
Dip the eggs in the color and let sit until as dark as you want. You can mix and match the colors to have orange, green and purple too.
Shaping the Bread
Punch down the dough and divide into 3 equal parts. Roll each part into a long rope, about 20 inches long.
Braid the three strands together and shape into a circle, pinching and tucking the ends together. Put it on a greased baking sheet.
Gently push the five colored eggs in the dough. Stick a small cup in the middle to keep the wreath from closing in the middle when it rises.
Put in a warm place to rise until doubled, about 45 minutes to 1 hour.
Baking the Bread
Preheat oven to 350°F.
Remove the cup from the center of the bread. Combine the last egg with 1 teaspoon water and brush on the bread (try hard not to touch the colored eggs). Cover all the dough, including in the crevices between the braid as much as possible.
Bake for 25 minutes until bread is golden brown. Remove from oven and place on a cooling rack to cool.
Notes
You will need a total of 8 eggs for the recipe:
2 are mixed in the dough
5 are colored and baked on top of the dough
1 is brushed on top to make the bread brown and shiny