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In a small bowl, mix warm water with active dry yeast and let it sit for 10 minutes.
In a large mixing bowl, combine bread flour, sugar, butter, and warm milk.
Pour the yeast mixture into the flour mixture and use a spatula to combine until a rough dough forms. Add salt and mix until well incorporated.
Transfer the dough to a lightly floured surface and knead briefly to form a rough ball.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm room (80°/90°) until it doubles in size, about 1 to 1.5 hours.
Once risen, lightly oil your hands and shape the dough into a rectangle. Roll it into a log, pinching the seams to seal.
Place the dough in a greased loaf pan, cover, and let it rise again until it reaches just below the top of the pan, about 30 minutes to 1 hour.
Preheat the Oven to 400°F (200°C).
Bake the bread for 30 to 35 minutes, until golden brown.
Remove the bread from the oven and let it cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Allow the bread to cool for at least 2 hours before slicing to ensure the best texture.