In a small basin, combine the warm water and sugar, then sprinkle the yeast on top. Allow it to settle for 5-10 minutes until it gets foamy. This step guarantees that the yeast is active.

In a large mixing bowl, add the flour and salt, mixing well. Once the yeast is ready, pour it into the dry mixture along with the softened butter. If using a stand mixer, knead the dough with the dough hook attachment for about 5-7 minutes. If kneading by hand, mix until the dough comes together, then transfer it to a floured surface and knead for 10 minutes until smooth and elastic.

Place the kneaded dough into a lightly oiled bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm area for about 1-1.5 hours, or until it has doubled in size.

Once the dough has risen, punch it down to expel any air bubbles. Place it on a lightly floured surface and shape it into a rectangle. Roll the dough tightly and place it in a prepared loaf pan.

Cover the loaf with a towel and let it rise again for about 30-40 minutes, or until the dough has risen just above the top of the pan.

Preheat the oven to 350°F (175° C). Once heated, bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Brush the top of the bread with milk before baking to create a softer crust.

Remove the bread from the oven and allow to cool in the pan for 10 minutes. Then, place it on a cooling rack to cool entirely before slicing.