• I use a 7 1/2 x 4 1/2 x 4 1/2 small but tall loaf pan. You can also use 8 1/2 x 4 1/2 loaf pan, the loaf will come out shorter but wider.
• Lightly grease your loaf pan on all sides. You can line the long side with a parchment paper overhanging a bit for easier removal

Prepare the dough:

• Place all ingredients in a mixing bowl of a stand mixer fitted with a dough hook attachment. Use the hook to stir everything around a bit so when you turn the machine on, the flour won't fly around and wet ingredients won't splash
  
• Start with the lowest speed to mix things up and then increase to speed 2 and knead for about 5 minutes or until it forms a dough. If the dough is too dry to come together, you can add a bit of milk one teaspoon at a time.
• Continue to knead at speed 4 for about 5-6 minutes or until the dough is smooth and elastic. If you slowly stretch a small amount of dough, it will not break and light can pass through, like a window pane. Proceed to first proofing
  

First proofing:

• Transfer to a lightly oiled bowl, cover, and proof at a warm place for about 1 hour or until it doubles in volume. When you poke a finger into the dough, the indentation stays and the dough does not collapse. It is done proofing for the first round
  

Shaping:

• Punch the dough down and give it a knead for a few times. Divide into 3 equal-weight doughs. Round up each dough to roughly form a ball. Cover and let them rest for 5 minutes to relax the gluten
  
• Roll each ball out into a rectangle shape (don’t have to be exact). Fold the two long sides up and then roll it from the bottom to top. Place the seam side down in the loaf pan and repeat with the other 2 doughs.
  
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• Place the shaped dough into the pan. Repeat with the other dough. Place all the shaped dough side by side inside the loaf pan. Slightly flatten the three doughs with your palm so they are about the same height
  

Final proofing:

• Let the dough proof again for another 45 minutes to one hour (or longer depending on the temperature and the yeast you use) or until they fill up the loaf pan, about 90%. Brush the top of the dough with egg wash
  
• 15 minutes before the end of proofing, preheat oven to 375 F (190 C) for conventional oven. If you use a convection oven, lower the temperature by 20 F or 15 C.

Baking:

• Put the pan on the middle rack and let it bake for the next 25-30 minutes depending on the oven, mine took about 25 minutes. The internal temperature on the center of the bread is at least 190 F (88 C). I highly recommend a digital thermometer to take out the guess work!
  

Cool down:

• Remove from the oven and remove the bread from the pan and cool down completely on the cooling rack. Enjoy and once it's cooled down completely, wrap it up with plastic wrap and it's good for about 3 days or so at room temperature