In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Mix well to distribute the yeast and salt evenly.

Make a well in the center of the dry ingredients and pour in the warm milk and melted butter.

Using a wooden spoon or your hands, mix until a rough dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area until doubled in size, about 1 to 1.5 hours.

Once risen, punch down the dough to release the air. Shape it into a rectangle, then roll it tightly into a log.

Place the shaped dough in a greased loaf pan and cover it again. Let it rise until puffy, about another 30-45 minutes.

Preheat your oven to 350°F (175°C).

Bake the bread for 25-30 minutes or until golden brown and sounds hollow when tapped.

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice and enjoy your homemade milk bread warm or toasted with your favorite spread!