In a small bowl add the warm milk OR water, yeast, sugar, and egg. Stir and set aside to bloom for 5 minutes.

In a large bowl or stand mixer with the dough hook, combine the flour and salt.

Add the liquid yeast mixture to the flour and mix on medium-high speed for about 3-5 minutes, scraping the sides of the bowl to full incorporate the flour.

Once all the flour is mixed, knead the dough for 8 to 10 minutes on medium speed until smooth. The dough will be soft and sticky.

Next, add the soft room-temperature butter a little at a time. knead again for another 10 to 12 minutes until smooth and elastic.

Once kneaded, roll the dough into a ball and placed into a greased bowl to rise in a warm place for approximately 1 hour until doubled in volume. (In winter, you may need 90 minutes or more. But in summer, it may be 45 minutes)

When the dough is doubled in volume pour the risen dough onto a lightly wet surface. Start to roll like a swiss roll. Pinch the seams together. Try to roll into a tight loaf, rolling helps strengthen the gluten strands and prevents loose floppy bread.

Place into a buttered Pullman Loaf Pan seam side down. Cover the loaf pan and let rise in a warm place for about 45 minutes until 1 inch from the top of the loaf pan.

Once your dough is 3/4 up the sides, preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 20 minutes. Place the loaf pan on a baking sheet and into the oven for 45-50 minutes.

Once baked, partially open the lid and let it cool for 5 minutes, then place onto a cooling rack. Wait at least 1 hour before cutting for best results!