Step 1

In a small bowl, combine the warm milk, sugar, and yeast. Let stand for 5 minutes, until foamy.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, half the flour, cornstarch, and salt. Blend well.

Step 3

Add the yeast mixture and beat on low speed until combined. Add the butter and egg then beat on low speed for 2 minutes.

Step 4

Switch to the dough hook attachment and add the remaining flour. Mix on medium speed for about 8 minutes or until the dough reaches 77°F.

Step 5

Transfer the dough to a lightly greased bowl, cover, and let sit at room temperature until doubled in size, about 1 to 1 1/2 hours.

Step 6

Generously grease a 9x5 loaf pan.

Step 7

Turn the dough out onto a lightly floured work surface and gently press it into a rectangle, making sure the short end is slightly shorter than the length of your bread pan. Starting at the short end of the dough, tightly roll it into a log, pinching the seams as you go.

Step 8

Place the dough seam side down into the prepared loaf pan. Cover lightly and let sit at room temperature until doubled in size, about 45-60 minutes. The bread should be about 1 ½ inches above the rim of the loaf pan in the center.

Step 9

Meanwhile, preheat the oven to 375°F. It is best to have the oven preheating for at least 30 minutes before baking the bread to ensure it is fully up to temperature.

Step 10

Lightly mist the top of the dough with water and bake the bread for 25-30 minutes, until brown and hollow sounding or the internal temperature reaches 195°F on an instant-read thermometer.

Step 11

Remove the bread from the oven and immediately brush the top with melted butter. Allow the bread to cool in the pan for 15 minutes then transfer to a wire rack to cool completely.