In a small bowl, dissolve the yeast in the warm water. Add the small pinch of sugar. Set aside for 5 minutes until the mixture becomes foamy.
In a large bowl with a wooden spoon (or in a stand mixer with the dough hook, add the warm milk, butter, ¼ cup sugar, salt, eggs, and the foamy yeast. Mix well to combine.
Slowly add 3 cups of flour and mix until the flour is fully incorporated.
Stir (or knead with the dough hook) the remaining flour in order to form a soft dough. Continue to stir or "knead" for approximately 3-4 minutes.
Cover the bowl with plastic wrap and allow to rise in a warm, draft-free place until doubled (approximately 60 minutes).
Once doubled, stir the dough down and spoon it evenly into a 10" tube pan that has been liberally sprayed with baking spray.
Allow the dough to rise again in a warm, draft-free place until doubled (approximately 60 minutes).
Preheat oven to 400-degrees.
Bake the bread in the preheated oven for 25-30 minutes or until the bread sounds hollow when tapped and the crust is a deep golden brown.
Remove the bread from the oven and cool for 10 minutes.
After 10 minutes, place a small bowl under the tube pan and gently allow the sides of the pan to fall away from the bread.
Continue cooling for 20-30 minutes.
Gently lift the loaf from the tube portion of the pan, and cool completely.