In a small bowl, combine warm milk, yeast, and sugar. Let sit for 10 minutes until foamy.
In a large bowl, whisk together flour and salt.
Add the eggs to the milk mixture and beat lightly.
Gradually mix wet ingredients into the dry ingredients until a sticky dough forms.
Knead the dough for 5–7 minutes, then gradually incorporate the softened butter one tablespoon at a time.
Continue kneading until the dough is smooth, elastic, and pulls away from the bowl.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size (about 1½ hours).
Punch down the dough and shape it into a loaf or divide into 3 pieces to braid.
Place into a greased loaf pan. Cover and let rise again for 45–60 minutes until puffy.
Preheat oven to 350°F (175°C).
In a small bowl, whisk together 1 egg and 1 tablespoon of milk for the egg wash. Brush over the top of the dough.
Bake for 30–35 minutes or until golden brown and the loaf sounds hollow when tapped.
Let cool completely before slicing.