Sprinkle yeast packet on top of your lukewarm water, stir a little bit and then let sit to activate.
*To scald you milk pour into a small saucepan and heat on medium heat until milk is just about to boil. Remove from heat and let cool.
Meantime in a large mixing bowl of a stand mixer with paddle attachment mix butter and sugar together. Add salt to the egg yolks and mix together, add to butter and sugar mixture. Scrape sides and mix to incorporate.
Add your activated yeast mixture and mix well. Add flour alternately with scalded milk in batches until all is incorporated. Mix for about 5-7 minutes until dough is smooth. (If using raisins you'll want to mix them in at this point.)
Remove the dough from the paddle and into the bowl. Cover bowl with a towel and place in a warm dark place for 1 1/2 hours to rise. (I turned my oven on briefly until it reached 100 Degrees F and then shut it off. Then I place covered bowl inside with the door closed to let it rise)
Generously butter two large loaf pans. Remove risen dough and punch down to deflate. Cut dough into two equal pieces. Place one section of dough in each prepared loaf pan. Spread dough with your fingers so that it evenly covers the bottom of your pan.
Brush the top of each dough with egg wash.
Cover each loaf pan with a towel and place in a dark warm place to rise a second time. Let rise for about 45-60 minutes. Remove towel.
Place loaves in oven pre-heated to 350 Degrees F.
Bake for 25--30 minutes.
Remove from oven and let cool for 5 minutes in pan.
Then remove loaves from pans promptly. (Otherwise condensation will accumulate on bottom of loaves)
Once loaves are cool enough slice and eat!