In a large mixing bowl, combine the flour, yeast, sugar, salt, warm milk, and softened butter. Mix with a spoon or spatula until the ingredients start to come together. Transfer the dough to a clean surface and knead for about 8–10 minutes, or until it feels smooth, soft, and elastic. If the dough feels sticky, sprinkle a little extra flour as you knead.

Lightly oil a clean bowl and place the dough inside, turning it once to coat the surface lightly with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm spot for about 1 hour, or until it doubles in size.

Grease a 9-by-5-inch loaf pan with butter. Punch down the risen dough to release the air. Transfer it to a lightly floured surface and press it into a rectangle about 9-by-6 inches. Starting from the short end, roll the dough tightly into a log, tucking the edges underneath to create a smooth, taut surface.

Place the shaped dough into the prepared loaf pan. Cover again with plastic wrap or a clean towel and let it rest for about 40 minutes. The dough should rise again and fill the pan nicely.

Preheat your oven to 200°C (390°F). Bake the loaf for about 40–45 minutes, or until the crust turns golden brown and the bread sounds hollow when tapped on the bottom.

Remove the bread from the oven and immediately brush the top with melted butter. This step gives the loaf a beautiful shine and adds extra flavor. Let the bread cool completely on a wire rack before slicing to keep the inside soft and fluffy.