Add milk and butter to a small saucepan and heat over medium until milk is steaming and just beginning to bubble. Set aside to cool.

In the bowl of a stand mixer (or other large bowl), combine 1 tsp sugar with yeast packet and pour water over top. Let the mixture sit for about 5-10 minutes, until foamy.

Once yeast is foamy, add in additional tablespoon of sugar, salt, egg, and 2 cups of flour. Check that the milk is sufficiently cooled (you can do this by inserting your finger into the milk; if it is uncomfortably warm on your skin it is still too hot and may kill your yeast), then add to the bowl with the other ingredients.

Mix on low until combined, then add the remaining flour a little at a time as the mixer kneads the dough over the next 7-8 minutes. You should end up with a fairly firm dough that holds its shape.

Cover bowl and place in a warm spot to rise until doubled, about an hour. Once it has doubled, preheat oven to 375° and prepare a 9x5 glass bread pan* by coating with nonstick spray. Punch dough down and form into a loaf. Place loaf in the prepared pan and cover again, allowing it to rise a second time for about 45 minutes while the oven heats.

Bake for 28-30 minutes, until the top is a deep golden brown. Turn the loaf out onto a cooling rack and brush with melted butter while hot. Allow bread to cool for at least 10 minutes before slicing.