In the bowl of a stand mixer, stir together warm milk and yeast until yeast is dissolved. Stir in sugar, salt, butter, and eggs until combined. Attach dough hook to mixer. Add in about 4 cups of flour, and mix until well combined, about 2 minutes. Knead on slow speed, adding additional flour by ¼ cup at a time as needed to make a formed dough (dough should be a little tacky). Continue to knead for about 10 minutes until dough is soft and smooth.
Spray a large bowl with nonstick cooking spray and place dough in bowl. Cover with plastic wrap or a tea towel and let rise in a warm spot in the kitchen until doubled, about 1-2 hours.
Take risen dough and dump onto a floured surface and knead by hand for 2 minutes, then return to bowl. Cover and let rise 30 minutes.
Spray two 9x5 inch loaf pans with non-stick cooking spray. Punch down dough and dump onto floured surface. Divide in half and form each half into a loaf, then place in prepared loaf pans. Cover and let rise until dough is risen slightly above the edges of the pan, about 1 hour.
When dough is close to ready, heat oven to 400 degrees F. Bake for 10 minutes, then reduce to 350 degrees F. Bake another 20-25 minutes, until cooked and golden brown. Loaves should sound hollow and internal temperature should be about 200 degrees. Remove from oven. Let cool for about 5 minutes until able to handle, then remove loaves from pan and place on a cooling wrack. Brush tops with salted butter.