Combine yeast and warm water in a stand mixer bowl. Let stand for 5 minutes until foamy.

Add lukewarm milk, sugar, softened butter, and eggs to the yeast mixture. Blend well.

Add salt and 3 cups of flour. Beat until smooth.

Gradually add 2 1/2 cups more flour, beating for 1 minute. Scrape the bowl sides.

If the dough is wet, add up to 1 cup of additional flour until it forms a clump around the paddle. Beat for a couple of minutes.

Switch to the dough hook attachment and beat at medium-high speed for 5-6 minutes until the dough is smooth, silky, and slightly tacky.

Form the dough into a ball, place it in a greased bowl, cover with plastic wrap and a towel, and let rise in a warm place for 1.5-2 hours until doubled.

Punch down the dough and divide it in half.

Shape each half into a round, flat loaf and place in a buttered and floured 8-inch round pan.

Let rise for about 1 hour until doubled in size. Preheat the oven to 350°F.

Beat the remaining egg and brush the top of each loaf. Sprinkle with sugar.

Bake for 25-35 minutes, until the crust is medium to dark amber. Check for doneness with a wooden skewer or an internal temperature of 190°F.

Remove the bread from the pans and let cool. Serve with butter.