Activate the Yeast: Start by dissolving the sugar in warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy. This is a sign that your yeast is alive and ready to work its magic!

Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the warm milk and softened butter.

Knead the Dough: Use a spoon or your hands to mix everything until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, this step becomes even easier!

First Rise: Place the dough in a lightly greased bowl and cover it with a damp kitchen towel. Let it rise in a warm place for about 1–1.5 hours, or until it doubles in size. A good trick is to leave it in an oven that’s turned off, but with the light on for some warmth.

Shape the Dough: Once the dough has doubled, punch it down gently to release air. Transfer it to a clean surface and shape it into a loaf by flattening it slightly and rolling it into a tight log.

Second Rise: Grease a loaf pan with butter and place the shaped dough inside. Cover again with a towel and let it rise for another 45 minutes to 1 hour, until it has risen just above the rim of the loaf pan.

Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaf for about 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Cool Before Slicing: Once baked, remove the loaf from the oven and brush the top with a little melted butter for extra softness. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.