In a large mixing bowl, combine the lukewarm milk and unsalted butter. Stir gently until the butter is melted and the mixture is well combined.

In a separate bowl, whisk together the bread flour, sugar, and instant yeast. Ensure that the yeast is evenly distributed throughout the flour mixture.

Gradually add the dry ingredients to the milk and butter mixture, stirring until a dough begins to form.

Knead the dough gently on a floured surface for about 5-7 minutes until it's smooth and elastic. Be careful not to over-knead.

Place the kneaded dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for approximately 30 minutes, or until it has doubled in size.

Preheat your oven to 350°F (175°C).

Once the dough has risen, punch it down gently to release any air bubbles. Shape the dough into a loaf and place it in a greased loaf pan.

Allow the shaped dough to rise again for about 15-20 minutes, or until it has risen slightly above the edge of the pan.

Bake the bread in the preheated oven for 40 minutes, or until the top is golden brown and it sounds hollow when tapped.

Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.