• In a stand mixer bowl, combine 3 cups of flour, and salt. Mix them.
• Add the sugar, instant yeast, egg and melted butter
• Use the stand mixer with a dough hook attachment to knead the dough. Mix until a sticky dough forms.
• Gradually add the remaining flour as you knead the dough for about 8-10 minutes on medium-low speed until it becomes smooth, elastic, and slightly tacky.
• Kneading by hand does take more time and effort, so double the time for kneading by hand to achieve the right dough texture. This helps develop the gluten properly for a good rise and soft texture.
• Grease a large bowl with butter.
• Place the dough in the bowl, turning it to coat all sides with the butter.
• Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.

Shape the Dough:

• Turn it out onto a lightly floured surface and shape it into a loaf by rolling it into a tight cylinder.
• Pinch the seams to seal.
• Grease a 9x5-inch loaf pan with butter.
• Place the shaped dough into the pan, seam side down.
• Cover it again and let it rise for another 45 minutes to 1 hour, or until it has risen about an inch above the edge of the pan.

Bake the Bread:

• Preheat your oven to 190°C.
• Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
• If the top browns too quickly, you can cover it loosely with aluminium foil halfway through baking.

Cool and Serve:

• Remove the bread from the oven and immediately brush the top with a bit of melted butter for a soft crust.
• Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
• Enjoy your homemade white bread fresh, or use it for sandwiches, toast, or any of your favourite recipes!