Instructions

• In a saucepan, combine the 1 1/2 cups whole milk, 3/4 cup sugar, 1/2 cup butter, and 1 teaspoon salt. Heat over medium-low just until the butter melts and the sugar begins to dissolve. Do not boil.
• Remove the pan from the heat and let the milk mixture cool to 100–110°F (warm to the touch).
• While the milk mixture cools, pour the 1/2 cup warm water (100–110°F) into a small bowl. Sprinkle the 2 (1/4-ounce) packets active dry yeast over the water, stir gently, and let sit 5 minutes until the mixture is foamy.
• In a large mixing bowl, combine the cooled milk mixture, the activated yeast mixture, and the 2 large eggs. Beat with an electric mixer until blended.
• With the mixer running on low speed, gradually add the 5 cups all-purpose flour, a little at a time, until the flour is incorporated. The dough will be very sticky; this is normal.
• Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let the dough rise about 1 hour, or until it has doubled in bulk.
• Punch the dough down to release the air. Cover it again and let it rest and rise for an additional 30 minutes.
• Generously grease a Bundt pan (or use a baking spray with flour if you prefer). Transfer the dough into the prepared pan, smoothing the top as needed.
• Cover the pan and let the dough rise in the pan for 20–30 minutes, until slightly puffed.
• Preheat the oven to 350°F. Bake the bread at 350°F for 35–40 minutes, until the top is golden and a skewer inserted into the center comes out clean.
• Remove the bread from the oven and immediately invert it onto a wire rack to remove it from the pan. Let cool slightly before slicing.