In a small saucepan, heat the milk until warm but not boiling. Remove from heat and stir in the melted butter, sugar, and salt until dissolved.
Transfer the milk mixture to a large mixing bowl and sprinkle the yeast over the top. Let it sit for about 5 minutes, or until the yeast is foamy.
Add 3 cups of flour to the bowl and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
Shape the dough into a ball and place it in a greased bowl, turning once to coat the dough with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
Punch down the risen dough to release the air bubbles, then transfer it to a lightly floured surface and shape it into a loaf.
Place the shaped dough into a greased 9×5-inch loaf pan, cover it loosely with a kitchen towel, and let it rise for another 30-45 minutes, or until it reaches just above the rim of the pan.
Preheat your oven to 350°F (175°C).
Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy this heavenly homemade milk bread plain or toasted with your favorite spreads!
Prep Time: 15 minutes | Cooking Time: 30-35 minutes | Total Time: 2 hours 30 minutes | Kcal: Approx. 110 kcal per slice | Servings: Makes 1 loaf
