In a small bowl, stir the warm milk and honey (or sugar), then sprinkle yeast on top. Let it sit for 5–7 minutes until foamy—no foam means your yeast is napping and needs warmer liquid.

In a large bowl (or mixer bowl), whisk flour and salt together. This ensures even seasoning and avoids clumps of salt in your dough.

Pour yeast mixture into flour, add the softened butter and egg (if using). Stir with a wooden spoon or paddle attachment until shaggy dough forms.

Turn dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rest in a warm spot until doubled, about 60–75 minutes.

Gently deflate dough and turn it out onto a floured surface. Shape into a log by tucking edges underneath, then place seam-side down in a greased 9×5-inch loaf pan.

Cover loosely and let it rise until the dough peeks about ½ inch above the pan’s rim—about 30–45 minutes.

Preheat oven to 350°F (175°C). Bake loaf for 25–30 minutes until golden brown on top and the internal temperature hits 190°F. A tent of foil after 20 minutes prevents over-browning.

Let loaf cool in the pan for 10 minutes, then transfer to a rack. Wait at least 30 minutes before slicing to avoid gummy crumbs.