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1
Dissolve yeast and sugar in warm water, set aside to proof for five minutes.
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2
Meanwhile beat the eggs until they begin to thicken.
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3
Beat in the honey, salt and milk.
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4
Add the yeast mixture and the pepper.
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5
Slowly beat in two-and-a-half cups of flour.
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6
Then beat in another two-and-a-half cups of flour, one-half cup at a time, until the dough cleans the sides of the mixing bowl.
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7
This step can be done by hand or by machine.
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8
Turn dough out on to a floured board and knead for 10 minutes, kneading in another one-half cup to one cup flour.
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9
The dough should be smooth, elastic and supple.
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10
Place dough in a well-oiled bowl, turn to oil on all sides, cover and set aside in a warm place to rise until doubled, about one hour.
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11
Punch dough down and divide in half.
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12
Butter two 8 1/2-by-4 1/2-by-2-inch loaf pans.
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13
Pat each piece of dough into a flat rectangle, roll tightly and pinch the ends closed.
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14
Place each roll of dough seam-side down in one of the prepared pans.
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15
Cover and allow to rise until doubled, to the tops of the pans, about 45 minutes.
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16
Brush tops of loaves with beaten egg yoke.
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17
Preheat oven to 350 degrees.
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18
Bake breads about 40 minutes, until nicely browned.
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19
Cool briefly, turn out onto cooling racks and cool completely before slicing.
