Combine the yeast and warm water in the bowl of a stand mixer. Allow to bloom for 5 minutes.
Combine the milk, sugar, butter and salt in a medium saucepan. Heat over medium heat, stirring often, until butter melts. Remove from heat and cool to 110-110 degrees.
Add the milk mixture to the yeast mixture in the stand mixer bowl. Beat until combined. Add the eggs, one at a time, beating well after each addition. Gradually add in the flour, 1/2 cup at a time, stirring until fully incorporated after each addition. Scrape down the sides, and beat again until smooth. Cover the bowl with a tea towel, and place in a warm place to allow the dough to rise for 1 hour, until doubled in bulk.
Spray a 10-inch tube pan with non-stick spray. Spread the dough evenly into the pan. Cover and set aside to rise for 30 minutes more, until dough is doubled in bulk. While dough rises, preheat oven to 350 degrees.
Place the pan in the preheated oven and bake for 35 minutes, until crust is golden and the bread makes a hollow sound when tapped. Turn out immediately onto a wire rack to cool completely.