Blend the dry ingredients. Warm milk, 5 tablespoons melted butter and eggs in a covered jar under warm tap water to 110 degrees. Mix the liquid with the flour and dry ingredients and turn out onto a floured counter. Knead until smooth and elastic, about 8 to 10 minutes. Put the dough into an oiled plastic bag. Tie off the bag securely, place in a large bowl and cover with warm tap water. The bread will proof rapidly, doubling in size, in about 35 minutes. Turn the dough out onto the counter, punch down and shape two loaves of bread to fit the 9" x 5" buttered baking pans. Cover loaves with a light towel and proof again 45 to 55 minutes until the dough doubles. Bake in a preheated 400 degree oven for 35 to 40 minutes. Unmold the bread. Butter the top and cool on a rack.
