In a large bowl, combine 1 1/2 tablespoons of sugar and water. Sprinkle yeast over top of the mixture and allow it to sit for 10 minutes and foamy. Stir in 2 3/4 cups of the flour until incorporated. Cover with a warm damp cloth and place in a warm area for 45 minutes. My grandmother always left the bread in front of the window with the sun shining on it. This bread needs to rise in a warm area or it will not rise properly. Stir in milk, remaining sugar, salt and butter until combined. Stir in 5 to 6 cups of the remaining flour, enough to make a soft sticky dough. Dump the dough onto a floured surface and knead it for 10 to 15 minutes incorporating as much flour as necessary to prevent sticking. The dough should be smooth and elastic. Form it into a ball and put it into a well buttered bowl. Coat the dough with butter also. Cover again with a warm, damp towel and let rise for 45 minutes to 1 hour, back in a warm place, until it is double its original size. Punch down the center of the dough. Separate dough into two pieces and form into 2 loaves. Put each into a buttered loaf pan. Cover with the warm, damp towel again and let them rise again, covered, for 30 to 45 minutes until they almost double in size again. Scramble the egg and paint on top of both loaves before placing inside the oven. Bake in the middle of a preheated 425 degree oven for 5 minutes. Lower the heat to 375 degrees and bake for 35 to 40 minutes or until golden. Turn onto a rack to cool. Serve and enjoy!