1/3 c lukewarm water (110° to 6 to 6½ c flour
115°) 1 tsp salt
¼ c lukewarm milk (110° to 8 eggs
115°) plus 2 T cold milk 14 T butter, cut into ½-inch
2 packages active dry yeast bits, plus 4 tsp butter,
¾ c sugar softened
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Pour the lukewarm water and milk into a small bowl and sprinkle the yeast
and a pinch of the sugar over them. Let the yeast and sugar stand for 2 or
3 minutes, then mix well. Set in a warm, draft-free place (such as an
unlighted oven) for about 10 minutes, or until the yeast bubbles up and the
mixture almost doubles in volume.Place 5 cups of flour, the remaining sugar and the salt in a deep mixing bowl and make a well in the center. Pour the yeast into the well, add the eggs and, with a large wooden spoon, gradually incorporate the dry ingredients into the liquid ones. Stir until the mixture is smooth, then beat in the 14 tablespoons of butter bits, a few tablespoonfuls at a time. Continue to beat until the dough can be gathered into a compact ball.
Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. As you knead, incorporate up to 1½ cups more flour, sprinkling it over the dough a few tablespoonfuls at a time. Knead for 15 to 20 minutes, or until the dough is smooth, shiny and elastic.
With a pastry brush, spread 2 teaspoons of softened butter evenly over the inside of a large bowl. Set the dough in the bowl and turn it about to butter the entire surface of the dough. Drape the bowl with a towel and put it in the draft-free place for about 1 hour, or until the dough doubles in volume.
Brush the remaining two teaspoons of softened butter over a large baking sheet. Punch the dough down with a single blow of your fist and divide it into two equal portions. Pat and shape each portion into a round loaf about 7 inches in diameter and 2½ inches thick. Place the two loaves 2 inches apart on the buttered sheet, and drape them with a towel. Set the baking sheet aside in the draft-free place again for about 1 hour, or until the loaves double in volume.
Preheat the oven to 350°. Brush the top and sides of the loaves with the 2 tablespoons of cold milk. Bake in the middle of the oven for about 45 minutes, or until the bread is golden brown. Slide the loaves onto wire racks and let them cool to room temperature before serving. Makes two 8-inch-round loaves.
