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In this order, add ingredients to pan of Zojirushi Virtuoso: (1) milk; (2) melted butter; (3) beaten eggs; (4) white sugar; (5) fine sea salt; (6) dry milk; (7) bread flour.
Make a crater in the flour and add the instant yeast into the crater.
Select French Bread ('European') cycle (#3 on Virtuoso) and start machine.
90 minutes before cycle-end, remove dough from pan and then remove mixing paddles. This gives a less-boogerified bottom crust. Return dough to pan.
Check top-crust color at 10 minutes before cycle-end. Remove pan when top crust achieves the color you seek. Remove pan and cool loaf in pan for 5 minutes.
Turn out loaf onto cooling rack and let cool 90 minutes before slicing.
Source: Marion’s Test Kitchen -
https://www.youtube.com/watch?v=fuUdR6mhqE8