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, until you have a soft and tacky dough.

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 the bowl 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 9×5 loaf pans with non-stick spray.

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

Press or roll the dough out into a rectangle, fold down a third from the shorter end and press down. Continue to fold and press until you have a roll, tuck in the ends, and place seam side down in the prepared pans.

Cover the pans lightly with plastic wrap and let the loaves rise for another 30 minutes in a warm place.

Preheat oven to 350°F.

Remove plastic wrap, brush the loaves gently with egg wash, then bake at 350 for about 30 minutes.

Check that the bread registers 190 degrees with an instant read thermometer to ensure it's fully baked.

Remove from the oven and let cool for 5 minutes in the pans before turning out onto a cooling rack and brushing with melted butter.

Cool the bread for at least 30 minutes before slicing.