Activate the yeast: In the bowl of a stand mixer, whisk together warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.

Mix the dough: Add softened butter, salt, and bread flour. Stir to combine, then attach the dough hook. Knead on low speed (setting 1–2) for about 10 minutes, or until dough is smooth and elastic.

First rise: Lightly grease a clean bowl, place the dough inside, cover loosely with plastic wrap, and let rise in a warm place until doubled in size (about 1 hour).

Shape the loaf: Punch down dough and turn it onto a work surface (no flour needed). Gently knead a few times to remove air bubbles. Shape into a small rectangle, roll up tightly, and pinch the seam to seal. Place seam-side down in a greased 9×5-inch loaf pan.

Second rise: Cover with plastic wrap and let rise again in a warm place until almost doubled in size (about 45 minutes).

Bake: Preheat oven to 350°F (175°C). Bake for 30 minutes or until golden brown and sounds hollow when tapped.

Cool: Let bread rest for several minutes in the pan before transferring to a wire rack to cool completely.