2 pkg. dry active yeast
1/4 c. warm water (105-115 degrees)
1 c. lukewarm milk (scalded and then cooled)
3/4 c. sugar
1 tsp. salt
3 eggs
1/2 c. butter, softened
5 1/2 to 6 c. all purpose flour
1 egg
1 tsp. sugar

In a large bowl; dissolve yeast in warm water. Stir in milk, 3/4 cup sugar, salt, 3 eggs, butter, and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. On a lightly floured surface knead dough until smooth and elastic, about 5 minutes.

Place dough in a greased bowl and turn the greased side up. Cover and let rise in a warm place until double, about 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough; divide into halves. Shape each half into a round slightly flat loaf or into snail loaves (roll each half into a rope about 25 x 1 1/2 inch. Coil each rope to form a snail shape).

Place each loaf in a greased 9 x 1 1/2 inch round layer pan. Cover; let rise until double, about 1 hour. Heat oven to 350 degrees. Slightly beat one egg and brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35-45 minutes.