Excellent, served thinly sliced with butter and strawberry jam, for tea.
Sprinkle dry yeast over milk, stir in, and add gradually one cup of the flour. Mixture should be smooth. Spread damp towel over bow] and set to rise in a warm (not hot) place. Wait 2-3 hours for mixture to double in bulk, then add salt, melted butter, and vanilla. In a separate bowl, beat eggs with sugar until light yellow, and pour into first mixture. Add remaining flour until dough is kneadable (stiff enough so as not to stick to your hands), then turn out on floured board and knead until velvety-smooth. Put into greased (butter) bowl covered with damp towel and let rise a second time. When the dough has again doubled, punch it down and turn out again on floured board. Grease loaf pans (2) and lightly shape dough into oblongs to fit. Let the dough rise in the pans for an hour. Each pan should be half full. Bake in 400 degrees F oven for 15 minutes, then turn heat down to 375 degrees F for 40-60 minutes. Bread is done when bottoms give a hollow sound when tapped and toothpick inserted comes out dry. Turn loaves out onto drying (cake) racks, and brush with melted butter. Or brush with beaten egg and sprinkle poppy seed over loaves.