Combine 2 ½ cups (12.5 oz) of the flour, sugar, salt and yeast in the bowl of a stand mixer.

Add butter, 1 cup of warm milk and 2 tablespoons of the beaten egg. Mix well to form a soft dough. If dough seems too dry, add 2 tablespoons of warm water.

Put the dough on the stand mixer and use the dough hook to knead the dough for about 8 minutes or until it is smooth and elastic.

Place dough in a large bowl coated with olive oil or cooking spray, turning to coat.

Cover and let rise in a warm place for 45 minutes to 1 hour or until doubled in size.

Grease and flour a 9x5 inch loaf pan.

Punch down the dough, shape it into a brick and put it in the loaf pan. Let rise for 30 minutes.

Meanwhile, preheat oven to 400°.

Add about ½ tablespoon of milk to the remaining egg and stir well. Gently brush over the loaf.

Place loaf in oven and IMMEDIATELY reduce temperature to 375 degrees f.

Bake at 375° for 40-45 minutes or until top sounds hollow when tapped. Let cool in the loaf pan for about 30 minutes, then carefully remove.