Mix yeast and warm water with a pinch of sugar, let sit for 5 minutes until foamy.

In a large bowl, stir together flour, sugar, and salt. Make a well in the center, then add warm milk, egg, yeast mixture, and softened butter.

Stir until the dough comes together, then turn it onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.

Punch the dough down gently, shape it into a loaf, and place in a greased 9x5 inch loaf pan. Cover and let rise again until about 1 inch above the rim, about 30 to 45 minutes.

Preheat oven to 350°F (175°C). Brush the top with a little milk or melted butter for a soft crust.

Bake for 30 to 35 minutes until golden and the loaf sounds hollow when tapped. If the top browns too quickly, cover loosely with foil.

Let cool in the pan for 10 minutes, then remove to a rack to cool before slicing.