Step 1: In a large mixing bowl (or stand mixer bowl), combine the warm milk, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let it sit for 5-10 minutes, or until the mixture becomes foamy. This indicates that your yeast is active.
Step 2: Add the melted butter, egg, and salt to the yeast mixture. Whisk everything together until well combined.
Step 3: Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook on low speed. Continue to mix until a shaggy dough forms and most of the flour is incorporated.
Step 4: Turn the dough out onto a lightly floured surface. Knead the dough by hand for 8-10 minutes, or using a stand mixer with a dough hook on medium-low speed for 6-8 minutes, until the dough is smooth, elastic, and no longer sticky. It should pass the windowpane test (stretch a small piece of dough thin enough to see light through it without tearing).
Step 5: Lightly grease a clean large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Step 6: Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has visibly doubled in size.
Step 7: Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface.
Step 8: Shape the dough into a loaf. You can do this by gently flattening it into a rectangle, then rolling it up tightly from one long side. Pinch the seam closed and tuck the ends underneath to create a smooth loaf shape.
Step 9: Place the shaped loaf into a lightly greased 9×5 inch (23×13 cm) loaf pan. Cover the pan loosely with plastic wrap or a kitchen towel.
Step 10: Let the loaf rise again in a warm place for another 30-45 minutes, or until it has nearly doubled in size and looks puffy.
Step 11: While the bread is on its second rise, preheat your oven to 375°F (190°C).
Step 12: Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer.
Step 13: Once baked, immediately remove the bread from the loaf pan and transfer it to a wire rack to cool completely before slicing. This prevents the bottom of the loaf from becoming soggy. Enjoy your delicious homemade Cloud Soft Everyday Bread!