In a small bowl, combine the warm water and the two packets of active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
In a saucepan over low heat, warm the whole milk and butter together until the butter melts. Remove it from heat and allow it to cool slightly.
In a large mixing bowl, pour in the milk and butter mixture. Add the sugar, salt, and the frothy yeast mixture. Whisk until well combined.
Add the two large eggs to the mixture and whisk until fully incorporated.
Start adding the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until the dough begins to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Shape it into a loaf and place it into a greased baking pan.
Cover the shaped dough with the kitchen towel again and let it rise for another 30-45 minutes, or until it has risen slightly above the edge of the pan.
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until it is golden brown on top and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
