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

Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, the salt, 3 eggs, the butter and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 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. Place each loaf in greased round layer pan 9 x 1 1/2 inch. Cover; let rise until double, about 1 hour. Heat oven to 350 degrees. Beat 1 egg slightly; brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown 35-45 minutes. Makes 2 loaves.