Heat milk to 110ºF-115ºF
Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute
Add in salt and melted butter
Add in a 1/4 cup more flour if the dough is not sticking to the bowl because of the butter. If the dough is still not sticking to the bowl, add in 1-2 Tablespoons of water.
Mix for 5 minutes on speed 2
After 5 minutes, take a piece of dough and stretch it between your fingers. If you can make a very thin "window" that does not tear then you have developed enough gluten and you can shape your dough.
If the window tears, then mix for 2 more minutes.
Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball
Coat a large bowl in a little olive oil
Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 25 minutes to rise until the dough doubles in size (about 25 minutes) *see notes*
Preheat your oven to 375ºF
Divide your dough into two loaves (or more if you want to make hoagie's or rolls)
Let your loaves rest for 5 minutes
Brush your loaves with egg wash to promote a nice golden brown color
Use a sharp knife to make three slashes at a 30º angle in the top of the loaf, about 1/4" deep. These slashes make the loaves look nice and also keeps the crust from tearing while it bakes in the oven.
Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200º your bread is done.