1. In a large bowl, combine the flour, yeast, sugar, and salt. Create a well in the center.

2. Add the warm milk and eggs to the well. Using a wooden spoon, gradually incorporate the dry ingredients until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

4. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

5. Punch down the dough to release air bubbles. On a lightly floured surface, roll the dough into a large rectangle, about 1/4 inch thick.

6. Spread the softened butter evenly over the dough, then drizzle with the honey and sprinkle with the chopped pistachios.

7. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.

8. Cut the log in half lengthwise, then twist the two halves together to form a braid. Place the braided loaf in a greased 9×5 inch loaf pan.

9. Cover and let rise for 30 minutes.

10. Preheat the oven to 350°F (177°C).

11. Bake for 30-35 minutes, until the top is golden brown. Immediately remove from the pan and let cool on a wire rack.