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In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy, indicating that the yeast is active.
Add melted butter, egg, and salt to the yeast mixture. Stir well to combine all ingredients evenly.
Gradually add flour to the mixture, stirring continuously until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic, which develops the gluten.
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Punch down the risen dough to release air, then shape it into a loaf form.
Place the shaped dough in a greased 9×5-inch loaf pan. Cover and let it rise again for 30–45 minutes until it puffs up.
While the dough is rising, preheat your oven to 350°F (175°C).
Bake the loaf for 30–35 minutes until it is golden brown on top and sounds hollow when tapped.
Remove the bread from the pan and allow it to cool completely on a wire rack before slicing to maintain the structure.