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1
Place the yeast in a small bowl and mix it with 2 tablespoons of the flour and a teaspoon of the sugar.
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2
Stir in the water and set aside in a warm place about 15 minutes, until the mixture becomes spongy.
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3
By hand or by machine, beat the whole eggs until they are frothy.
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4
Beat in the yeast mixture, a tablespoon of the sugar and the salt.
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5
Beat in 1/2 cup of the flour, then 6 tablespoons of the butter.
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6
Follow with another 1/2 cup of the flour, then another 6 tablespoons of the butter.
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7
Continue adding flour, 1/2 cup at a time, until the dough is firm enough to handle.
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8
Transfer it to a floured board and knead in any remaining flour, until the dough is very elastic and smooth but still somewhat soft and sticky.
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9
Do not knead in flour until all the stickiness disappears.
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10
Butter a 4- to 5-quart mixing bowl with one tablespoon of the remaining butter.
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11
Place the dough in the bowl, turn it around to coat it on all sides with the butter, cover it and set it aside to rise about two hours, until it has more than doubled and become very light.
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12
Use the remaining butter to grease two 8 1/2-by-4 1/2-by-2-inch loaf pans.
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13
Punch the dough down, divide it in half and form each piece into a fat cylinder that will fit into the pans.
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14
Cover with plastic wrap and allow to rise about an hour, until the dough has doubled.
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15
Preheat oven to 375 degrees.
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16
Beat the remaining egg yolk with the sugar and milk and gently brush this glaze on the tops of the loaves.
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17
Place in the oven and bake 35 to 40 minutes, until the loaves have risen and browned.
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18
Remove the pans from the oven, place them on racks and allow to cool 10 minutes.
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19
Remove the loaves from the pans and continue cooling completely before slicing.
