Follow up recipe

OK, here's the recipe (someone else posted it online, so I stole it from them):

Pistachio Bread

From James Beard's Beard on Bread
Makes 1 ring loaf

1 package active dry yeast
Granulated sugar
1/4 cup warm water (100 to 115 degrees, approximately)
1 cup warm milk
1/2 stick (1/4 cup) softened butter
2 teaspoons salt
3 to 4 cups all-purpose flour
1/4 cup melted butter
1 cup shelled, salted pistachio nuts, coarsely chopped
1 egg, lightly beaten

Combine the yeast, 1 tablespoon sugar, and water in a large mixing bowl and allow to proof. Then add milk, the softened butter, the salt and 1/2 cup sugar to the yeast mixture. Add the flour, cup by cup, beating well after each addition. (this dough is easy to handle but will be a little sticky at this stage.) Turn out on a lightly floured board and knead for a good 10 minutes, or until smooth and elastic. Form into a ball, place in a buttered bowl, and turn to coat the surface with butter. Cover with plastic wrap and set in a warm, draft-free spot to double in bulk.

Punch the dough down and turn out on a floured board. Let rest for a few minutes, then roll into a rectangle about 18 x 12 inches. Brush the surface with melted butter and sprinkle with 1/3 cup additional sugar and the coarsely chopped pistachio nuts. Beginning with the long edge of the rectangle, roll up the dough like a jelly roll, pressing each seam as you do so. Join the ends of the roll and pinch together to form a ring.

Place the ring carefully on a buttered baking sheet. Slice two-thirds of the way down into the ring, at 3/4-inch intervals. Twist each slice to the right so that the interior of the slice is now facing upwards. Let the ring rise in a warm, draft-free place until almost doubled in size. Brush the entire surface with beaten egg, then bake in a preheated 375 degree oven for 30 to 35 minutes until nicely browned. Cool on a rack before serving.