Brush melted butter. Cover loosely with a thin kitchen towel and set in warm draft-free corner about 1 hour, or until it has doubled in bulk. Punch dough down and cut into three equal pieces. Set aside to rest 10 minutes. Brush top of each with melted butter and sprinkle with a little sugar.
Place loaves on buttered baking sheet or jelly-roll pan.
Brush with melted butter and place in warm, draft-free corner again so they can rise until doubled in bulk, about 1 hour. Preheat oven to 425 F. Bake loaves 10 minutes, then turn heat down to 350 F. Bake about 45 minutes, or until loaves are crisp golden brown. Brush with butter and sprinkle generously with confectioner's sugar while warm. Wrap tightly in foil and keep in a cold room or other, non-refrigerated cool place for 2 to 3 weeks before serving. 1 pck vanilla sugar Beat eggwhites until very frothy and add icing sugar.