Whisk together the milk, yeast, and 1 cup of the flour in a small bowl. Cover it with stretch film and set aside.
Place the butter, sugar, and salt in the bowl of a food processor attached with the steel blade. Pulse 5 (1 second each) pulses until combined.
Add one egg at a time and process after each addition until thoroughly combined.
Add the rest of the flour and the milk, yeast, and flour mixture, and process for 15 seconds.
Transfer the tough onto a floured counter and knead until it is elastic and smooth. Don’t be alarmed if it is a little sticky.
Place it in a bowl, cover with stretch film, and place in the fridge. Let it sit overnight.
Butter 8 1/2 X 4 1/2 loaf pan and line the bottom of it with parchment paper.
Press the dough into an 8-inch square on the counter. Roll it toward you into a firm cylinder, keeping it firm by tucking it under itself as you roll. Place it in loaf pan seam side down. Cover it loosely with stretch film and allow it to rise for 1 hour.
Thirty minutes before baking turn the oven on and heat it to 350 F degrees.
Using a sharp knife, make a slash along the top of the loaf, starting and stopping from 1 inch from the ends.
If you prefer, brush the top of the loaf with an egg yolk. (Note: You may not have to use all of one egg yolk)
Bake it for 40 minutes or until it registers 195 degrees when a thermometer is inserted from the side of the loaf.
Allow it to cool for at least 2 hours on a wire rack before slicing.