Step 1: In a large bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
Step 2: To the yeast mixture, add the melted butter and salt. Stir well to combine these wet ingredients.
Step 3: Gradually add 2 cups of the all-purpose flour, mixing with a wooden spoon until just combined. The mixture will be shaggy.
Step 4: Add the remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms that pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface.
Step 5: Knead the dough for 8-10 minutes, or until it is smooth, elastic, and no longer sticky. It should spring back when lightly poked. Add minimal additional flour only if necessary to prevent excessive stickiness.
Step 6: Lightly grease a large clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 7: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Flatten the dough into a rectangle, approximately 9x12 inches.
Step 8: Starting from one of the shorter ends, tightly roll the dough into a log. Pinch the seam closed and tuck the ends under to create a neat loaf shape.
Step 9: Grease a 9x5-inch loaf pan. Place the shaped dough seam-side down into the prepared pan. Cover loosely with plastic wrap or a clean kitchen towel.
Step 10: Let the dough rise again in a warm place for 30-45 minutes, or until it has risen about 1 inch above the rim of the pan.
Step 11: Preheat your oven to 375°F (190°C).
Step 12: Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer. If the top browns too quickly, loosely tent with foil.
Step 13: Once baked, immediately remove the bread from the loaf pan and place it on a wire rack to cool completely before slicing. Slicing warm bread can result in a gummy texture.