Activate Yeast Mixture:

In a small bowl, dissolve the yeast in the warm water. Add the 1/8 teaspoon sugar. Set aside for 5 minutes until foamy.

Combine Wet Ingredients:

In a large bowl with a wooden spoon (or in a stand mixer with the dough hook), combine the warm milk, softened butter, 1/4 cup sugar, salt, eggs, and the foamy yeast. Mix well.

Add First Flour Portion:

Slowly add 3 cups of flour and mix until fully incorporated.

Knead Remaining Flour:

Stir (or knead with the dough hook) the remaining 2 1/2 cups flour to form a soft dough. Continue to stir or knead for 3-4 minutes.

First Rise:

Cover the bowl with plastic wrap and let rise in a warm, draft-free place until doubled, about 60 minutes.

Fill Tube Pan:

Stir the dough down and spoon it evenly into a 10-inch tube pan liberally sprayed with baking spray.

Second Rise:

Let the dough rise again in a warm, draft-free place until doubled, about 60 minutes.

Preheat Oven:

Preheat oven to 400°F (205°C).

Bake Until Golden:

Bake for 25-30 minutes, until the bread sounds hollow when tapped and the crust is deep golden brown.

Cool in Pan:

Remove from oven and cool for 10 minutes.

Release Pan Sides:

Place a small bowl under the tube pan and gently allow the sides of the pan to fall away from the bread.

Continue Cooling:

Continue cooling for 20-30 minutes.

Remove and Cool Completely:

Gently lift the loaf from the tube portion of the pan and cool completely.