Heat the two cups of milk, 4 tablespoons of butter and the 2 tablespoons of sugar to about 110 ° F, checking the temperature with an instant read thermometer.
Remove from heat source and add the active dry yeast. Set aside and allow the yeast to foam, about 8 minutes.
Put the 6 cups of flour in a large bowl and mix in the 2 teaspoons of salt. Make a well in the center of the flour and pour in the milk, butter, sugar and yeast mixture. Mix as best you can with a large spoon.
You can then dust your hands with flour and work the dough mixture together. Turn the mixture out on a well floured board and knead. It will take about 8 to 10 minutes of needing until the dough is smooth shiny and elastic. Knead the dough by pushing with the heels of your hands. You might want to check the ABCs of Bread for the basics of bread making.
When the dough is well kneaded place the dough in a large well buttered bowl. Swirl the dough to coat the bottom. Then flip the dough over and swirl again to coat the top. Cover the dough with a clean dish towel and place it in a warm spot to rise until it has doubled in bulk, about 1 hour or so.
Punch the dough down and divide into two equal portions. Shape each portion into a loaf and place in a well butter loaf pan. Place the loaves in a warm spot and allow to double in bulk again. This will take 30 to 45 minutes. When the loaves have doubled, bake them in a preheat 375 ° F oven until nicely browned. This will take 40 to 45 minutes. You can test for doneness by tapping the top of the loaf gently with a utensil. Bread loaves have a hollow sound when they are done.