In large warm mixing bowl (rinse with hot water and dry before using), beat eggs.
07Remove 1 Tbsp of eggs to use for brushing tops of loaves.
08Gradually beat in sugar, then melted butter.
09Combine egg and yeast mixtures.
10Blend thoroughly.
11Add 1 1/3 cups of the flour and 1/4 cup milk.
12Beat until completely mixed.
13Add another 1 1/3 cups flour and beat till blended.
14(All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board.
15Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times.
16Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans.
17Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees.
18Brush loaves with beaten eggs.
19Bake for 35-45 minutes or until brown and done. They may be frozen.
20* Additional flour may have to be added to make a soft dough.
21Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -