In a mixer bowl, combine 4 cups of the flour and the yeast.

Heat milk, sugar, butter, and salt together to 120-130 ° F. Add to flour mixture; beat until combined. Add eggs, and beat for 3 minutes.

Stir in enough of the remaining flour to make a soft dough. Turn dough out onto floured surface and knead 3-5 minutes, or until smooth and elastic. Place dough in bowl, cover with wet tea towel, and let rise in warm place for an hour.

Turn risen dough out onto lightly floured surface; divide into three pieces. Roll one piece out into an oblong shape, then roll up, starting with short end. Place into greased 8x4 loaf pan (or 1-pound Williams Sonoma bread pan); repeat with remaining dough.

Cover loaf pans with wet tea towel; let rise in warm place until doubled, about 30 minutes.

Bake in preheated 350 ° F oven for 25-30 minutes, or until nicely browned. Remove loaves from pans and cool on wire rack.