Warm the whole milk to about 110°F (43°C) and mix with yeast and sugar in a bowl. Let sit until frothy, about 5-10 minutes.

In a large bowl, combine flour and salt. Add the softened butter to the mixture and mix until combined.

Create a well in the center of the flour mixture and add the yeast mixture, egg, and water. Mix until a dough forms.

Knead the dough on a floured surface until smooth, about 10 minutes.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-2 hours.

After the dough has risen, roll it out on a floured surface and incorporate the chilled salted butter for lamination.

Fold the dough and refrigerate for 30 minutes. Repeat the rolling and folding process several times.

Finally, shape the dough into a loaf and place it into a greased loaf pan.

Cover and let rise again until doubled in size, about 1 hour.

Preheat the oven to 375°F (190°C) and bake the loaf for 60 minutes or until golden brown.