Heat milk to about 110-115 degrees and pour it into the bowl of a stand mixer. Add the yeast and stir to dissolve. Allow it to sit until it bubbles (proof) then add 3 cups of flour (390 grams) along with all remaining ingredients. Set the remaining 1/2 cup of flour aside.
Stir by hand or using the paddle attachment until you have a thick dough.
Attach dough hook to bread machine, set the bowl on the stand and knead the dough for about 8 minutes or until smooth and elastic. It should clear the sides of the bowl as it is kneaded and not stick to the sides. If it is sticking to the sides, add flour from the reserved 1/2 cup 1 tablespoon at a time.
Transfer dough to a oily bowl and coat until it is slick. Cover bowl and let dough rise in a warm place for an hour or until doubled.
Punch down dough. Roll into a cylinder and fit into a well greased or buttered 9x5 inch loaf pan.
Preheat oven to 375 degrees F. Bake for 30 minutes or until golden and loaf sounds hollow. Let cool completely before slicing.