Proof yeast: In a small bowl, dissolve yeast in warm water, sprinkle a little sugar over it, and set aside for about 5 minutes or until it foams. If you're using instant yeast you don't need to proof the yeast, just add to the flour directly.
Sift flour in a large bowl, add sugar, salt, and vitamin c and mix.
In a small bowl, melt butter beat egg into it, add milk and whisk together.
Mix wet ingredients with dry ingredients; mix flour, yeast and egg mixture to make a soft dough. You can use a stand mixer or an electric hand mixer for the process. Sprinkle more flour if you need to because the humidity in your kitchen will determine if you need to add more or less. Start adding flour from 4.5 cups of flour then add more as you continue.
If you're using a mixer after you've with dough mixing, transfer the dough onto a floured surface and knead until the dough smoothes and elastic. Or just mix until dough is stretchy and elastic; that's the key to making bread. As a matter of fact, if you don't use egg and milk and knead the dough very well you would get a very good end result.
Grease a bowl and place the dough in it. Cover and put in a warm place to rise until it doubled. About 1- 1.5 hours.
Grease the baking pan and set aside. Bring the dough out.
Deflate the dough and place on a floured surface knead the dough for about 5 minutes.
Cut into two and form each dough into a loaf shape and place in the greased baking pan.
Brush melted butter on the dough and cover with clean kitchen towel and place in a warm place to rise the second time for about 1 hour.
Preheat the oven to 350 degrees F for about 10 - 15 minutes. Place the dough into the oven and bake for about 25 -30 minutes.
Bring the bread out and brush melted butter and keep warm.
Serve with mashed beans. Enjoy.
You can also enjoy it with stew or your favorite side dish.
Tip: I usually warm my oven for a few minutes ahead and place the dough in it to make it rise faster.