Breakfast bread

Directions

1. In a mixing bowl, dissolve yeast in 1/4 cup of warm milk. Add the honey and allow to foam for five to ten minutes.  Add the salt, butter, remaining milk, and two eggs. Add 5 cups flour and mix until incorporated. 
2. Transfer to a clean work surface and knead the dough, adding more flour if necessary, until dough is stiff and slightly tacky, about ten minutes.
3. Grease a large bowl with butter and turn dough out into the bowl. Cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about one and a half hours. Generously butter two 8-x-5 loaf pans.
4. Press down the dough with your hands to expel the air. Divide dough in half and shape into two logs. For a better shape, use a bench scraper to remove the ends to make a perfect rectangle. Brush tops of loaves with remaining egg.
5. Cover and allow to rise until just above the tops of pans, for about one and a half hours.
6. Heat oven to 400 F (205 C). Bake bread for ten minutes, then reduce heat to 350 F (150 C) and bake for an additional 20-30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 F (95 C). 
7. Remove loaves from pans and let cool on wire racks.