2 pkgs. active dry yeast
1 c. plus 1 tsp. granulated sugar (divided)
1/2 c. lukewarm water
1/4 lb. (1 stick) unsalted butter at room temperature
1/2 c. warm milk
4 eggs
1 tbsp. salt
4 to 4 1/2 c. all purpose flour

1. In large bowl, dissolve yeast and 1 teaspoon sugar in water and allow to proof.

2. Put butter in warm milk, add the 1 cup sugar and blend well. Add to the yeast mixture and stir to combine the ingredients.

3. Add 3 eggs, lightly beaten and salt and mix well. Add 4 cups flour, 1 cup at a time, kneading with hands in a bowl. Dough will be soft.

4. Turn out onto a floured surface and knead until the dough is smooth and elastic, about 10 minutes. Use additional flour when necessary to prevent sticking.

5. Shape into a ball and put into a buttered bowl, turning the dough to coat the surface with butter. Cover with plastic wrap and let rise in a warm draft free place until doubled in bulk.

6. Punch dough down and divide into 2 equal pieces. Shape into balls and place in a 9 inch pie pans. Cover loosely and allow to rise again until doubled in bulk.

7. Brush tops with remaining egg, well beaten and bake in a 350 degree oven for about 30 minutes or until bread is a rich dark, shining color. Cool on racks before slicing.

Makes 2 loaves.