Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, the
salt, 3 eggs, the butter and 3 cups of the flour. Beat until smooth. Stir in enough
remaining flour to make dough easy to handle. Turn dough onto lightly floured surface;
knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased
side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. Dough is
ready if indentation remains when touched.
Punch down dough; divide into halves. Shape each half into a round, slightly
flat loaf. Place each loaf in greased 9-inch round layer pan. Cover; let rise until
double, about 1 hour.
Heat oven to 350 degrees F.
Beat 1 egg slightly; brush over loaves. Sprinkle with 1 teaspoon sugar. Bake
until loaves are golden brown, 35 to 45 minutes.
Snail Loaves (Caracois): After dividing dough into halves, roll each half
into a rope about 25 x 1 1/2 inches. Coil each to form a snail shape in greased
9-inch round layer pan. Continue as directed.