In the bowl of a stand mixer, combine the flour, half of the milk, the softened butter, yeast, sugar, and salt. Mix on low speed using the dough hook for 5 minutes.

Gradually add in more milk as necessary until there are no dry bits of flour. Increase the speed to medium and mix until the dough comes together.  It will be slightly sticky.

Transfer the dough to a lightly greased bowl.  Cover the bowl with plastic wrap or a kitchen towel and let it ferment at room temperature for 1 hour.

Lightly flour a work surface and remove the dough from the bowl.  Divide it into two pieces using a sharp knife or bench knife. Cover the pieces with plastic and let them bench rest for 15 minutes.

Lightly butter two medium loaf pans.  I used two 8.5 by 4.5-inch glass loaf pans.

Uncover the dough again and lightly flour the work surface, if necessary. Gently press out the dough to degas it and shape each piece into a round. Shape the rounds into batards and place each batard into a buttered loaf pan. Cover the loaves with plastic wrap and let them rise for 90 minutes.

Preheat the oven to 425 degrees F.

Make the egg wash by combining the egg with 1 tablespoon of water and whisk together in a small bowl until blended.

Using a pastry brush, coat the tops of the risen loaves with the egg wash.  You’re supposed to do this lightly.  I may have overdone it with the egg wash because the crust got a little darker than I anticipated.

Transfer the loaves to the preheated oven and bake for 35 minutes, or until the crust is golden brown and shiny. The sides should be firm to the touch.

Remove the loaves from the oven.  If you are using glass pans, let the loaves cool for 5 to 10 minutes in the pan before removing to a wire rack to cool completely.