Activate the Yeast: In a small bowl, combine 1 tablespoon of sugar with 1 cup of warm water (110°F). Gently sprinkle 2 ¼ teaspoons of active dry yeast on top and let it sit for 5-10 minutes until frothy.

Mix Dry Ingredients: In a large bowl, whisk together 3 ½ cups of all-purpose flour, 1 teaspoon of salt, and optional seasonings. Stir until well combined.

Combine Wet Ingredients: Pour the yeast mixture into the flour along with ¼ cup of melted unsalted butter, ¾ cup of milk, and 1 large egg. Stir until a shaggy dough forms.

Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm area for about 1 hour or until doubled in size.

Shape the Dough: Punch down the risen dough, turn it out onto a floured surface, and shape it into a rectangle about 1 inch thick.

Slice and Second Rise: Cut the dough into thick slices (1-1.5 inches wide) and arrange them on a parchment-lined baking sheet. Cover with a towel and let them rise for another 30 minutes to 1 hour.

Bake the Bread: Preheat the oven to 375°F (190°C). Bake for 15-20 minutes until golden brown.

Brush with Butter: Let the bread cool for a few minutes before brushing the tops with extra melted butter.