Line loaf pan 7.5 x 3. 5 loaf pan with parchment paper. Don't grease and no grease pan.
Microwave the milk until warm. Start with 30 seconds and if still cold, microwave for another 15 seconds. MAKE SURE MILK IS JUST WARM TO THE TOUCH. HOT MILK KILLS THE YEAST.
Add in 2 teaspoons of Active Dry yeast. ( not instant yeast. there's a difference between the two)
Mix and let the mixture sit until bubbles form.
In a medium size bowl, add in the flour, salt and sugar. Make hole in the middle of the flour and pour in the yeast mixture and mix until there is a lump forms, then add in the egg and butter.
Mix until a soft and smooth dough forms. Continue kneading until dough doesn't stick on the bowl.
Form dough into a ball and transfer to an oiled bowl and cover with plastic wrap. Let the dough sit in a warm place until double in size. This is about an hour.
When dough is ready, remove dough from the bowl and let the air out but pushing the dough down to form a rectangle.
Divide the dough into two. And set aside the other half of the dough, cover it while working on the other half.
Flatten the dough using a rolling pin, shaping it into a triangle, and divide dough into three.
Fold each end and form into a log. PLEASE REFER TO THE VIDEO.
Arrange dough into the loaf pan and cover with plastic wrap. Make sure there is about 1/2 inch distance between loaves. Let the dough double in size for 30 minutes.
Pre heat oven at 350 F and brush dough with egg wash.
Bake dough in a pre heated oven until golden brown on top. About 20 minutes or top is golden brown.
Remove milk bread from the oven and remove parchment paper.