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1
In a small saucepan, melt the 1 1/2 sticks of butter in the milk over low heat.
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2
Pour the mixture into a medium bowl and let cool slightly, then whisk in the egg yolks.
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3
Whisk in the yeast and let stand until foamy, about 5 minutes.
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4
In a large bowl, whisk the flour with the sugar and salt.
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5
Stir in the milk mixture until a very wet dough forms.
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6
In another large bowl, using a handheld electric mixer, beat the egg whites until stiff peaks form, about 2 minutes.
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7
Using a rubber spatula, fold the egg whites into the dough until incorporated.
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8
Scrape the dough into a very large greased bowl.
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9
Using your hands, shape the dough into a round loaf.
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10
Cover loosely with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 2 hours.
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11
Butter a 10-inch tube pan.
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12
Using your hands, punch the dough down and tear an opening in the center of the dough.
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13
Transfer the dough to the prepared pan, inserting the tube into the hole in the dough.
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14
Gently pat the dough to the sides of the pan.
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15
Cover loosely with plastic wrap and let rise in a warm place until nearly doubled in bulk, about 1 hour.
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16
Preheat the oven to 325.
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17
Bake the bread in the center of the oven for 25 minutes, until a crust is just starting to form.
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18
Increase the oven temperature to 375 and bake for 20 to 25 minutes longer, until the bread is golden and crusty.
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19
Let cool in the pan for 10 minutes.
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20
Remove the bread from the pan, cut into slices and serve warm.
