Makes 2 loaves
Soften the yeast in the lukewarm milk.
Into a large bowl put the sugar, salt and butter. Pour in the scalded milk and let cool to lukewarm. Add the eggs and the yeast mixture. Beat well.
With a wooden spoon stir in 2 cups of flour and beat well. Gradually add enough more flour to make a dough which will pull away from the sides of the bowl. Beat smooth and until no flour pockets remain.
Cover the bowl with a thin towel and let rise in a warm place until doubled in bulk, about 1½ hours.
Put the dough on a lightly floured board and knead very well. Divide into 2 equal parts. Mold into loaves, kneading as you work to eliminate all bubbles and get a light, smooth dough.
Fill buttered 9 × 5 × 3 pans ¾ full. Cover and let rise in a warm place until risen to tops of the pans and well rounded in the center.
Bake 10 minutes in a preheated 425° oven, then 40 minutes at 350°. Cool on racks and then brush with melted butter.