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Knead the dough: Place all-purpose flour, sugar, salt, and instant yeast in a large mixing bowl. Make a well, add in the egg and warm milk, stir into a shaggy mass, and knead until the dough is smooth. Add unsalted butter and continue kneading for 15-20 minutes, or until the dough is smooth and elastic.
Shape the dough: Grease an 8"x3" round pan with butter. Divide the dough into eight pieces, roll into balls, and arrange in the pan. (You can also use a 9"x2" round pan or an 8"x8" square pan. It may be easier to divide the dough into nine pieces for an 8"x8" pan.)
Proof the dough: Cover the pan with a wet kitchen towel, proof for one hour in a warm kitchen, or until the dough fills the pan.
Bake the bread: Preheat the oven to 175°C (350°F). Brush the top of the dough with the egg wash, and bake for 20-25 minutes, or until the top is golden brown.
Cool the bread: Remove the bread from the oven, cool in the pan for 10 minutes, then gently remove from the pan and cool completely on a wire rack.
Store the bread: Store any leftover in an airtight container. It will stay fresh for up to 3 days at room temperature. If you love warm bread, please reheat in a microwave for 10 seconds before serving.