Place the lukewarm water in a measuring cup, sprinkle with the yeast, and set aside for 5-10 minutes.  In a small bowl, combine the butter and sugar, beating until smooth and pale yellow.  Set aside.  In a large mixing bowl, add flour and salt.  With the mixer running add, milk mixture, yeast and eggs.  Mix until dough comes together.  Add butter/sugar mixture 2 tablespoons at a time.  Mixing well after each addition.  Continue to mix for 3-5 minutes or until the dough is smooth and elastic.  form the dough into a ball and place in a buttered bowl.  cover and allow to rise for 1 3/4 hours.  Punch the dough down and reshape into a smooth ball.  Return to bowl and cover with plastic wrap and refrigerate overnight.

The next day, remove the dough from the refrigerator and let stand in the bowl at room temperature for 1 hour.  Then divide the dough into 4 equal portions about a 4-inch/10cm size ball.  Place 2 balls in each of 2 buttered 8 x 4-inch/ 20 x 10cm loaf pan, 1 ball at each end.  Cover and let rise to the rim of the pan.  Beat remaining egg and lightly brush the tops of each loaf.

Preheat oven to 350 degrees F/175 degrees C.  Bake for 30-35 minutes or until the loaves are golden brown.  Remove the loaves from the pans and place on a cooling rack.  Brush with softened butter.  Allow to cool for 1  hour.  Makes two loaves