Combine yeast with water and tablespoon of sugar and let sit to proof. Note: I use a small whisk to get the yeast mixture blended well

Warm the milk in your microwave for about 90 seconds on high, or until a skin begins to form on the surface. Note: Watch that the milk does not boil or you will have a mess on your hands (or, rather, in your microwave!)

Mix warmed milk, sugar, salt, oil and eggs and let sit about 5 minutes to cool.

Add yeast and two cups of the flour and mix together well.

Add in remaining flour until desired consistency is reached. Note: I use a KitchenAid stand mixer and it saves a lot of work. The key here is to not go too fast, and to add enough flour. I add all but ½ cup of the flour then watch the dough in the bowl. Likely, after it has taken up the flour, the dough will try to stick to the sides of the mixing bowl. If it does so then I add another tablespoon of flour. Then I watch the dough again and if it sticks, add another tablespoon of flour. Repeat until the dough does not stick to the bowl. This takes a little while, but this is the time that the dough is kneading and that kneading action will give you a nice crumb to your bread.

Place in greased bowl and let rise until doubled, about 45 minutes.

Punch down and knead to remove air bubbles, form loaves and place in bread pans. Let rise until doubled, once again about 45 minutes. Note: To form perfect loaves, cut your dough in two and roll one lump out into a rectangle slightly wider than your bread pan. Roll the rectangle up jelly roll style, tuck the ends under and place in the pan. Repeat with the other lump. Or, just don't bother! Home-made bread should have some character to it anyway!

Bake in preheated 325°F oven for 35 minutes.