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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour, dry milk, sugar, yeast, and salt in a bowl, or the bowl of your stand mixer. Mix until combined.
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Using an electric mixer (hand mixer, or stand) on low speed, drizzle in the lukewarm milk, beating all the time; the mixture will be crumbly.
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Add the butter and beat until thoroughly blended.
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Add the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at medium speed for 3 minutes, to make a very smooth, thick batter.
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Cover the bowl, and let the thick batter rise for 30 minutes.
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Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
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Lightly grease an 8 1/2" by 4 1/2" loaf pan or 9” x 4” gluten-free bread loaf pan.
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Scoop the dough into the pan. Using a spatula or your wet fingers, form a dome down the length of the dough to make a loaf-like shape.
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Cover with greased plastic wrap (or the reusable wrap of your choice), and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan, or comes to within 3/4” of the rim of the 9” x 4” pan. This should take about 30 to 60 minutes, depending upon the warmth of the kitchen.
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Towards the end of the rising time, preheat the oven to 350°F.
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Bake the bread for 40 to 50 minutes, until golden brown. Its internal temperature will be at least 200°F.
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Remove the bread from the oven, turn it out of the pan, and cool on a rack before slicing.
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Store bread wrapped in plastic at room temperature for 24 hours, or slice and freeze for longer storage and grab-and-toast convenience.
