Makes 2 loaves
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes.
Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm.
Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours.
Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350 F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm.