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Add flour, yeast, sugar, salt, milk and eggs to a stand mixer. Mix with the dough hook on low for 2 minutes.
Knead on medium-low for 5–6 minutes.
Slowly add softened butter, about 1 tbsp at a time. Once incorporated, knead another 8–12 minutes until the dough is smooth, glossy and stretchy.
Cover and let rise for 1½–2 hours, or until roughly doubled.
Gently flatten into a rectangle, roll tightly into a loaf and place seam-side down in a greased 9x5 loaf pan.
Cover and proof for 60–90 minutes, until the dough rises about 1–1½ inches above the pan.
Brush gently with egg wash.
Bake at 350°F for 32–38 minutes, or until the center reaches 190–195°F.
Cool 10 minutes in the pan, then transfer to a rack and let cool completely before slicing.
TIP: If the top is browning too quickly, loosely cover it with foil for the rest of the bake.