First, if we use instant yeast we can dissolve it on one warm milk teaspoon and set aside. This way you have to use one tablespoon less of milk later on. This step won’t be necessary if you use fresh yeast.
Mix all the dry ingredients, except the seeds: bread flour, salt, sugar and yeast.
Add little by little the mild and start kneading, by hand or with your kitchen robot.
When you have your bread dough add bit by bit the butter, room temperature, and still kneading. You must knead until your dough don’t stick to your hands or the sides of your bowl (15 minutes menacing are not too much).
Once your dough is ready add the seeds and knead for two minutes more.
Let it rest in your bowl cover with film for 1 hour (or overnight into your fridge).
Once the bread doubled its size, grease your bread mold.
Knead your bread again with your hands for a minute, extend it and place into your mold. You can easily roll the bread and place it into the mold.
Let it rest again covered for 1 hour and brush it with beaten egg.
Pre-heat your oven 360º Fahrenheit (180º Fahrenheit) .
Bake it for around 25 minutes, depending on your oven.
Let it cool on a rack and enjoy your tender milk bread freshly baked.