In a small bowl, combine the active dry yeast, warm water, and a pinch of sugar. Allow it to sit for 5-10 minutes until it becomes frothy. This step ensures that your bread rises perfectly, giving it that soft and fluffy texture.

Whisk together the all-purpose flour, sugar, and salt in a large mixing bowl. Creating a well in the center, pour in the frothy yeast mixture, softened butter, milk, 3 eggs, and vanilla extract. Reserve one egg for later use. Gently mix the ingredients with a spatula until they come together to form a dough.

Flour a clean surface and transfer the dough onto it. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Kneading helps activate the flour gluten, giving the bread its characteristic texture.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rest in a warm, draft-free area for approximately 1 to 1.5 hours. The dough should double in size during this time.

After the first rise, punch down the dough to release any air bubbles. Divide the dough into two equal parts and shape them into round loaves. Place them on a baking sheet lined with parchment paper. Cover the loaves with the kitchen towel again and allow them to rise for another 30-45 minutes.

In a small bowl, beat the remaining egg. This will be used as an egg wash to give the bread a beautiful golden-brown color and a glossy finish.

Preheat your oven to 375°F (190°C). Gently brush the egg and wash over the risen loaves, ensuring even coverage.

Place the baking sheet in the preheated oven and bake the loaves for 25-30 minutes or until they turn golden brown and sound hollow when tapped on the bottom.