In a mixing bowl, combine warm milk and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

In a separate bowl, whisk together the flour and salt.

Once the yeast is frothy, add in the melted butter, eggs, and vanilla extract. Mix until combined. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic.

Place the dough in a greased bowl and cover it with a clean cloth. Let it rise in a warm place for about 1 hour or until it doubles in size.

After rising, punch the dough down to release the air. Divide it into two equal portions and shape each portion into a loaf. Place the loaves in greased 9x5-inch loaf pans.

Cover the loaves again with a cloth and allow them to rise for another 30-40 minutes, or until they double in size.

While the loaves are rising, preheat your oven to 350°F (175°C).

Bake the loaves for 30-35 minutes, until they are golden brown and sound hollow when tapped on the bottom.

Remove the bread from the oven and let it cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before slicing.