In a small bowl, mix the warm milk, yeast, and a pinch of sugar. Let it sit for about 5–10 minutes until frothy. If it doesn’t foam up, your yeast may be inactive, and you’ll need to start over with fresh yeast.

In a stand mixer bowl, combine flour, sugar, and salt. Add the eggs and yeast mixture. Mix on low speed until the dough starts coming together. Gradually add the butter, one piece at a time, allowing it to fully incorporate before adding the next.

Once all ingredients are combined, increase the mixer speed to medium and knead for about 10 minutes. The dough should be soft, slightly sticky, and elastic. If kneading by hand, expect to work it for about 15 minutes.

Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 1.5 to 2 hours until doubled in size.

Punch down the dough and transfer it to a lightly floured surface. Divide into six equal portions, roll each into a ball, and place them side by side in a greased loaf pan. Cover loosely and let it rise again for about an hour.

Preheat the oven to 350°F. In a small bowl, whisk together the egg and milk, then brush it over the top of the dough for a golden crust. Bake for 30 minutes or until the top is deep golden brown and the bread sounds hollow when tapped.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice once cooled and enjoy your fresh bread recipe!