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.
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.
Tip: I usually warm my oven for a few minutes ahead and place the dough in it to make it rise faster.