If using active dry yeast, bloom it by mixing warm water, 1 tablespoon sugar, and yeast in a large bowl. Let sit for 5–10 minutes until foamy. If using instant yeast, skip this step and add it with the flour.

Stir in warm milk and the remaining 1 tablespoon sugar. Add the softened butter and mix until it breaks up into small bits.

Add 2 1/2 cups of flour and salt. Stir until a shaggy dough forms. If using instant yeast, add it now.

Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, adding just enough flour to keep it from sticking. The dough should be smooth, slightly tacky, and elastic.

Place the dough in a lightly greased bowl and cover it. Let rise in a warm spot until doubled, about 60–90 minutes.

Gently deflate the dough and shape it into a rectangle about 8×12 inches. Roll it up from the short end into a tight log, pinching the seam and tucking the ends under.

Grease a 9×5-inch loaf pan and place the dough seam-side down in the pan. Cover and let rise until the dome peaks about 1 inch above the rim, 35–60 minutes.

Preheat the oven to 350°F (175°C). Bake for 28–34 minutes until golden and the loaf sounds hollow when tapped or reads 190–195°F in the center.

Brush the hot loaf with melted butter for a soft, shiny crust. Remove from the pan after 5 minutes and cool on a wire rack for at least 45–60 minutes before slicing.