Step 1: In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and 1 teaspoon of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, until foamy. This indicates the yeast is active.
Step 2: Add the remaining 2 tablespoons of granulated sugar, melted butter, egg, and salt to the yeast mixture. Stir until well combined.
Step 3: Gradually add 3 cups of the all-purpose flour, one cup at a time, mixing until a shaggy dough forms. If using a stand mixer, use the dough hook attachment.
Step 4: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or continue kneading with a stand mixer on medium speed for 6-8 minutes, until the dough is smooth, elastic, and no longer sticky. Add up to 1/2 cup more flour, one tablespoon at a time, if the dough is too sticky to handle.
Step 5: Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
Step 6: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Flatten it into a rectangle approximately 9x12 inches.
Step 7: Starting from one of the longer sides, tightly roll the dough into a log. Pinch the seam closed and tuck the ends under to create a smooth loaf shape.
Step 8: Grease a 9x5 inch loaf pan. Place the shaped dough seam-side down into the prepared pan. Cover the loaf pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until it has risen about 1 inch above the rim of the pan.
Step 9: While the dough is rising for the second time, preheat your oven to 375°F (190°C).
Step 10: Bake the bread for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, you can lightly tent it with aluminum foil.
Step 11: Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a soggy bottom.