Follow these seven steps for a soft, golden loaf. Read through them once first, since the dough needs two rises.

Step 1: Prepare the dough

• In a large mixing bowl, combine the warm milk, honey and instant yeast. Stir to dissolve the honey.
• If you are using active dry yeast instead of instant, let the mixture stand for 5-10 minutes until foamy.
• Add the flour, salt, softened butter and optional egg.
• Mix with a wooden spoon until a rough dough forms.
• The dough should feel soft and slightly tacky. If it is very wet, add flour 1 tablespoon at a time. If it feels dry, add a little milk.

Step 2: Knead until smooth

• Transfer the dough to a lightly floured surface.
• Knead for about 8-10 minutes, until smooth, elastic and stretchy.
• Alternatively, use a stand mixer with a dough hook for 5-7 minutes on low to medium speed.
• Place the dough in a lightly greased bowl and cover.

Step 3: Let the dough rise

• Leave the dough in a warm place for about 60-90 minutes, or until doubled in size.
• The exact time depends on your room temperature. Allow the dough to rise until visibly puffy rather than relying only on the clock.

Step 4: Shape the loaf

• Gently press the dough to release excess gas.
• Turn it onto a lightly floured surface and shape it into a rectangle about the width of your loaf pan.
• Roll the rectangle into a snug log, pinching the seam closed.
• Place it seam-side down into a greased 9 x 5-inch (23 x 13 cm) loaf pan.

Step 5: Second rise

• Cover the pan loosely and let the dough rise for 30-60 minutes, until puffy and just above the rim of the pan.
• Avoid letting it overproof, as the loaf may collapse or bake unevenly.

Step 6: Bake the bread

• Preheat the oven to 350°F (175°C).
• If desired, gently brush the top with the milk-and-honey mixture.
• Bake for 30-35 minutes, until golden brown and cooked through.
• If the top browns too quickly, loosely cover it with foil for the final part of baking.
• For the most reliable check, the center should reach approximately 190-200°F (88-93°C).

Step 7: Cool before slicing

• Remove the loaf from the pan after about 5-10 minutes and transfer it to a wire rack.
• Let it cool completely before slicing. This helps the soft interior set properly and prevents a gummy crumb.