Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy.

Add 5-1/2 cups of the flour, the melted butter, honey, egg and salt.

Use the dough hook attachment to mix the dough together on low speed.

Add small amounts of bread flour, just until the dough is the right consistency, aiming for a soft, tacky dough that does not stick to your fingers.

Let the mixer knead the bread on low speed for 5 minutes.

Scrape the dough into a ball, place in a large oiled bowl, cover with plastic wrap and a clean towel, and set in a warm place to rise for 1 hour or until doubled in size.

Lightly grease two 9x5 loaf pans.

Once the dough has risen, punch it down, turn it out onto a lightly floured surface, and divide into two equal portions.

Shape each portion into a ball, then flatten into a rectangle and roll it up into a loaf shape.

Place the shaped dough in the prepared bread pans, cover lightly with plastic wrap, and let it rise for an additional 30 minutes.

Preheat oven to 350°F.

Remove plastic wrap, brush the loaves with the egg wash, and bake for about 30 minutes, until the internal temperature reaches 190°F.

Remove from the oven and let cool for 5 minutes before transferring to a cooling rack and brushing with melted butter.

Cool the bread for at least 30 minutes before slicing.