Activate Yeast: Warm 1 cup of milk to about 110°F in a saucepan. Combine the warm milk with 2 ¼ teaspoons of active dry yeast and 1 teaspoon of sugar in a small bowl. Let this sit for 5 minutes until frothy.

Prepare Dry Ingredients: In a mixing bowl, whisk together 4 cups of all-purpose flour, 2 tablespoons of sugar, and 1 teaspoon of salt until well combined.

Combine Mixtures: Pour the frothy yeast mixture and ¼ cup of softened unsalted butter into the bowl with the dry ingredients. Mix until you have a shaggy dough.

Knead Dough: Transfer the shaggy dough to a lightly floured surface. Knead for about 10 minutes until smooth and elastic.

First Rise: Place the kneaded dough in a large oiled bowl. Cover with a cloth and let it rise in a warm area until doubled in size, about 1 hour.

Shape and Second Rise: Punch the dough down gently. Shape it into a loaf and place in a greased loaf pan. Cover and let rise for about 30 minutes.

Bake: Preheat the oven to 350°F. Bake the loaf for 30 to 35 minutes until golden brown and sounds hollow when tapped.