1 package yeast
1/2 cup sugar
1/4 cup warm water
1/2 stick (1/4 Cup) softened butter
1/4 cup warm milk
2 eggs, lightly beaten
1/2 tablespoon salt
2 to 2-1/4 Cups all purpose flour
Combine yeast, 1 Tablespoon sugar, and water in a bowl and let
Blend the butter, milk, and remaining sugar. Add to yeast mixture
and stir to combine. Add the eggs (reserving a little bit to brush
on the loaf at the end) and salt. Mix well. Add the flour, slowly,
to make a soft dough.
Knead on a floured board until smooth and elastic, shape into a
ball, and put the ball into a buttered bowl, turning the ball to
coat it with butter. Cover with plastic wrap and let rise in a
warm, draft-free place until doubled in bulk.
Punch down and reshape into a ball. Place in a buttered pie pan,
cover loosely, and let rise again until doubled in bulk.
Brush the top with the reserved egg and bake in a preheated 350 F
oven for about 30 minutes, until the bread is a rich, dark brown
and sounds hollow when rapped on the bottom.
Let cool before slicing.