Bread starter:

• Add 1/2 cup water to a saucepan. Add 1/3 cup bread flour and whisk until smooth. There should be no lumps.
• Add 1/2 cup milk and whisk.
• Heat the mixture over medium heat, whisking constantly, until it becomes thick.
• Pour the mixture into a bowl and cover the bowl with plastic wrap. Let the plastic wrap touch the surface of the mixture so that it doesn't form a skin on top.
• Let the starter cool to room temperature.
• Milk Bread Dough Mix
• Pour 1/2 cup lukewarm milk into a mixing bowl. Dissolve 1 teaspoon of the sugar in the liquid, and then sprinkle the yeast over the milk. Mix carefully until combined.
• Let the mixture stand for 10-20 minutes to activate the yeast. You should start to notice bubbles and a frothy surface.
• Once the yeast starts to activate, add the rest of the sugar, the starter, egg, and flour.
• Mix with a spatula to combine and create a raggedy-looking dough.
• Put the dough hook attachment onto a mixer, and knead the dough for about 5 minutes on low. Be aware that the dough will be sticky, but as you knead it, it will become less sticky.
• Once 5 minutes has passed, add the butter in 3-4 increments. Mix for about 20 seconds between in addition. Be sure to scrape down the sides of the bowl as well during the process.
• After all the butter has been added, turn the mixer speed to medium and knead for 5-7 minutes. Scrape the bowl again. The dough should become smooth during this timeframe and pull away from the bowl sides.
• Put the dough onto a lightly floured surface and make it into a ball. Once done, add the dough ball to a lightly greased bowl and cover with plastic wrap.
• Put the bowl in a warm place and let it double in size. This typically takes about 1-2 hours.
• Form the Milk Bread Loaf
• Prepare the loaf pan once the dough is proofed.
• Use a 4 1/2 X 9-inch loaf pan. Add butter and flour on the sides and bottom. You can also use a nonstick cooking spray and flour that lightly.
• Put the dough onto a lightly floured surface and press out the excess air.
• Divide the dough into 4 sections that are equal.
• Roll out each portion into a 6-inch square.
• Fold the opposite corners into the middle and then roll or shape each piece into a smaller loaf shape.
• Once the dough has been rolled, fold the pointed edge in and pinch the seam. This will seal it.
• Put the rolled dough into the prepared loaf pan with the seam side facing down. Keep in mind that there will be four rolls added to the bread pan.
• Repeat with all the dough and place them into the pan.
• Cover the pan with plastic wrap and let it proof in a warm place to double in size. This will take 1-2 hours. The dough should stop right below the top of the pan.
• Baking the Bread
• Preheat the oven to 350 degrees.
• Brush the top of the proofed bread with an egg white and 1 Tbsp of water. This will give the top a glossy look. You can also use milk if you don't want a shiny look.
• Put the pan in the oven and bake for 30-35 minutes.
• If the bread starts to brown too much, add a piece of foil on top to stop it from burning.
• Bake the bread until the internal temperature is 190-205 degrees.
• Remove the pan from the oven and let it cool for a few minutes.
• Take it out of the pan and have it finish cooling on a cooling rack.