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Add the instant yeast to the warm milk to dissolve it.
Combine all of the ingredients in a large bowl and mix until there are no dry bits of flour.
If using a stand mixer, mix for about 5 minutes on low-med speed.
If mixing by hand, transfer the dough to a clean work surface and slap and fold the dough for at least 3 minutes.
Transfer the dough to a straightwalled container or one with measuring marks, cover, and let the dough rise until it has doubled in size.
Grease a 9x5 inch loaf pan.
Lightly dust your workspace with flour and remove the dough from its container.
Flatten the dough into a rectangle that is about 8x10 inches.
Starting at a short side of the rectangle, roll the dough into a tube and place it in the loaf pan seam down.
Cover and let the dough rise again until it crests over the rim of the loaf pan by 1-2 inches.
Preheat your oven to 375°F about 15 minutes before the final proof is done.
Brush the top of the dough with milk and load the pan into the oven on the middle rack.
Bake at 375°F for 30 minutes in the pan, then drop the oven temperature to 350°F and bake another 5-10 minutes.
When the baking is complete, the bread should have an internal temperature of at least 190°F.
Let the bread cool for about 2 hours before slicing.