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1
In a large bowl combine 2 cups of the flour with the yeast.
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2
In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
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3
Slowly add the milk mixture to the flour mixture beating well.
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4
Add the eggs and beat well.
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5
Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
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6
Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
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7
Place dough into a lightly oiled bowl, turning once to coat.
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8
Cover bowl with a warm cloth that is slightly damp.
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9
Let rise 30 to 45 minutes or until double in size.
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10
Punch down and divide in half.
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11
Cover portions with the cloth and let rest 10 minutes.
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12
Shape dough into 2 loaves and put into greased loaf pans.
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13
Let rise again until double.
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14
Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
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15
Remove from pans and cool completely on a wire rack.
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16
When completely cool wrap and store in a cool, dry place.
