Grease a 5" x 9" loaf pan. Set aside.

Into a large bowl, add warm milk, softened butter, and sugar. Stir to allow the butter to melt in the warm milk.

Sprinkle the yeast into the bowl and allow to dissolve on top of the wet ingredients. Alternatively, mix the yeast with the wet ingredients using a spoon.

Add salt to the flour and mix well.

Add approximately ⅔ of the flour into the wet ingredients and mix well until all the flour is completely saturated by the wet ingredients.

Add the remaining ⅓ of the flour into the bowl and mix well until a sticky dough forms.

Transfer the dough to the greased loaf pan. With wet hands, spread out the dough evenly so that it reaches each corner of the loaf pan. (See video.)

Allow the dough to rise for approximately 30 minutes until it reaches the rim of the loaf pan. Do not let the dough rise higher than the rim of the loaf pan; otherwise, it might sink or "fall" in the middle when placed into the oven.

While the bread is rising, preheat the oven to 375°F.

Once the dough has risen to the rim of the loaf pan, transfer it to the middle rack of the preheated oven and bake for approximately 40-45 minutes.

Keep an eye on the bread as it bakes. If it is browning too quickly before it is fully baked, tent the bread with a piece of aluminum foil.

The bread is fully baked when it is a golden brown on top and sounds hollow when tapped on the bottom.

Once baking is complete, remove the bread from the oven, remove the bread from the loaf pan, and transfer it to a cooling rack for a few minutes. The bread may be sliced warm or allowed to cool completely. Enjoy!

Batter Bread is best enjoyed the same day it is baked, but you can store it in the refrigerator in an airtight plastic storage bag or wrapped tightly in plastic wrap for 2-3 days. You will enjoy the bread the best after refrigeration if toasted.