Combine 2 cups flour and yeast in large bowl.
Heat milk, sugar, butter and salt in saucepan until warm (115 to 1 20°).
Add to dry ingredients.
Add yogurt; blend well.
Stir in enough additional flour to make a soft dough.
Knead 10 minutes, until dough is smooth and elastic!.
Place in but-tered bowl; brush dough with softened butter.
Cover and let rise until double in bulk, about 1 hour.
Punch dough down; divide in half.
Shape each into smooth ball; let rest 10 minutes.
Shape into 2 loaves; put in 2 greased 9 x 5 x 3-inch loaf pans.
Cover and let rise until doub|e in bulk, 45 to 60 minutes.
Preheat oven to 425°.
Bake 25 to 30 minutes, until browned and loaf sounds hollow when tapped.
If tops brown too quickly, cover loosely with foil last 10 minutes Remove from pans; cool on wire racks.