In bowl of stand mixer, combine the Yeast Blooming ingredients (yeast, 1 tsp sugar, warm milk). Mix a small bit, allow to stand 15 minutes until yeast starts blooming.
In a separate bowl, combine dry ingredients (flour, salt, sugar). Attach dough hook to stand mixer. Add dry ingredients to bloomed yeast, and start mixer on low speed. Add eggs, and allow to incorporate. Add melted butter and allow hook to mix/kneed dough until smooth and slightly sticky, about 5 minutes on low speed.
Coat the inside a large bowl with oil or non-stick spray. Place dough in bowl, cover with plastic wrap and a tea towel, and set aside in a warm area to rise, about 1 hour.
Preheat oven to 375°F.
Turn dough out onto floured surface. Divide into half. Place each half into loaf pans coated on the inside with oil or non-stick spray. Cover and allow to rise another 15-20 minutes.
Bake loaves for 15 minutes. Then pour butter over the top of each loaf. Bake for an additional 15-25 minutes until tops are browned.
Remove from oven and allow to cool for 5 minutes before removing loaves from pans and onto cooling racks.