Check your starter: Make sure it’s active and doubled within 4–6 hours of feeding. If it’s sluggish, feed it first and wait until bubbly and airy.

Mix the liquids: In a large bowl, whisk warm milk, honey, and starter until mostly smooth. Sprinkle in instant yeast and let it sit 2 minutes.

Add dry ingredients: Add flour and salt. Mix with a spoon or dough whisk until a shaggy dough forms. Rest 15 minutes (autolyse) to hydrate the flour.

Work in the fat: Add softened butter. Knead by hand 6–8 minutes, or in a stand mixer on low for 5–6 minutes, until the dough is smooth, slightly tacky, and elastic. It should clean the bowl but still feel soft.

First rise (bulk): Place dough in a lightly oiled bowl, cover, and proof in a warm spot (75–80°F) for 60–90 minutes, until puffy and increased by roughly 60–75%. Perform 1–2 stretch-and-folds during the first 45 minutes if the dough feels loose.

Prep the pan: Grease a 9x5-inch loaf pan. If you want very easy release, line the long sides with a parchment sling.

Shape the loaf: Turn dough onto a lightly floured surface. Pat into an 8x12-inch rectangle. Fold the top third down and the bottom third up (like a letter). Turn 90 degrees, then roll into a tight log, sealing as you go. Tuck the ends under and place seam-side down in the pan.

Final proof: Cover and let rise in a warm place until the dough crowns about 1 inch above the rim and looks airy, 45–75 minutes depending on temperature. The dough should slowly spring back when gently poked.

Preheat the oven: Heat to 375°F (190°C). Place a rack in the lower-middle position.

Optional glaze: For a golden, tender crust, brush the top with egg wash just before baking.

Bake: Bake 35–42 minutes until the top is deeply golden and the center reaches about 195–200°F. If browning too quickly, tent loosely with foil for the last 10 minutes.

Cool properly: Remove from the pan after 5–10 minutes. Brush with melted butter if you like a softer crust. Cool completely on a rack—at least 1 hour—before slicing.