Step 1

Melt the butter in a large pot over medium heat. Remove from the heat and add the milk and sugar. Stir well until the sugar has dissolved.Add the yeast and let stand for 5 to 10 minutes until everything is foamy.Add the salt and the eggs. Mix well with a whisk, until the mixture is smooth and even.Add the flour and mix with a wooden spoon until the dough comes together. Knead the dough by hand for about 4 to 5 minutes until smooth and elastic.Cover and let it rise for 2 hours at room temperature until double in size.

Step 2

Transfer the dough to a floured work surface and divide into 2 equal pieces.Knead each piece to remove air bubbles and shape into a ball.Flatten one of the dough balls with your hands or with a rolling pin into roughly a 7” x 6” rectangle. Roll it up to a log and place into a greased loaf pan. I use my 2 non-stick 8½” x 4½” x 2¾” loaf pans, which don’t need grease.Do the same thing with the other dough ball.Allow the dough to rise for 1 hour, or until it rises 1 inch above the top of the loaf pans.

Step 3

Preheat the oven to 350° F. Bake the bread for about 25 to 30 minutes on the middle rack until light brown.Remove from the heat and enjoy!

Step 4

Store the bread in a plastic bags or airtight containers in the fridge up to 1 week, or freeze up to a month.