Add the warm water (112° to 115°) to a bowl of a stand mixer along with ½ the amount of sugar and yeast. Let the mixture sit for 5 to 7 minutes until a raft has formed.
Add in the remaining sugar, milk, salt, butter and ½ the amount of flour. Add the hook attachment and turn the stand mixer to low speed.
Slowly pour in the remaining flour ½ to 1 cup at a time until completely combined. Knead on low speed for 5 to 7 minutes.
Transfer the dough to a clean surface dusted with flour and knead by hand for 1 to 2 minutes until soft.
Transfer the dough to a large bowl and cover with plastic or a lid.
Proof in the oven with only the oven light on for 40 minutes or until it has doubled in size.
Press the dough down on to a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
Roll up the dough from starting on the 8” side until it is rolled up and tight. Fold in the ends and pinch the edges together from the ends and underneath where the bread was rolled up to seal them.
Place the dough seam side down into a greased 8” x 4” loaf pan and cover with a towel until the dough has just risen past the top of the pan.
10. Bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
11. Set on a cooling rack and let cool to room temperature. Brush with melted butter and serve.