Mix the yeast with the milk, water and butter that has been warmed to 115°F. Allow this mix to sit for 5 minutes so that the yeast will be activated. In a separate bowl, whisk together the flour, salt and sugar. Mix the dry ingredients into the wet until a dough begins to form. (A mixer with dough hooks works best, but kneading by hand will work too.) Add the eggs, one at a time, until fully incorporated. Kneading time by hand will be approximately 8 to 10 minutes; if using a mixer, 4 to 5 minutes is sufficient. Place the dough in a bowl that has been sprayed with a nonstick cooking spray, cover tightly with plastic wrap and allow to proof in a warm, draft-free area for 30 to 35 minutes. Dough should double in size. Place dough on a lightly floured surface and roll out in a rectangular shape to 1/4 inch thickness. Sprinkle the Berry Blend across the length of the dough leaving a 2 inch wide area free along all four sides. Starting from one end roll the dough into a loaf. Gently place the loaf, seam-side down, on a lightly greased and floured cookie sheet. Whisk the egg yolk and cold water together and brush the loaf with this mixture. Place loaf in a preheated 400°F oven for 15 to 20 minutes. Loaf should be golden brown. Allow to cool at room temperature for 1 hour. Slice and enjoy!