Add the flour, sugar, salt, yeast, warm milk, egg, and vegetable oil to the bowl of a stand mixer. Begin mixing on low speed just until all the flour is absorbed and a rough dough forms. Then increase to medium-low or medium speed and continue kneading for 6 to 8 minutes.

At first, the dough will feel sticky and shaggy—but keep going. As the gluten develops, the dough will start to pull away from the sides of the bowl and form a smooth, elastic ball. That’s when you know it’s ready.

Transfer the dough to a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise at room temperature for about 1½ hours, or until it’s puffy and roughly doubled in size.

This recipe makes two loaves. Once the dough has risen, divide it in half. Set one half aside while you shape the first loaf.

Take one half of the dough and divide it into 8 equal-sized pieces. Use a scale if you want them to be uniform. Roll each piece into a slightly rounded log—about the shape of a mini baguette or a thick “snake.” Keep the seam side down so they bake with a smooth top.

Place all 8 pieces side by side into a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat with the second half of the dough in a second pan.

Lightly beat one egg with a splash of milk for your egg wash. Brush the tops of both loaves, then sprinkle with sesame seeds.

Bake at 350°F (180°C) for about 35 minutes, or until golden brown and the internal temperature of the loaf reaches 200°F. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and toasting.

In a small bowl, stir together the melted butter, garlic salt, and pepper. Brush generously onto each slice of bread before toasting. For extra flavor, sprinkle with parmesan before toasting.

Whisk all ingredients together in a small bowl until smooth and fully combined. Cover and refrigerate for at least 1 hour (or while your bread bakes) to allow the flavors to develop. The longer it chills, the better it tastes.