Step 1: Make the Dough
In a large mixing bowl, combine warm milk, warm water, and sugar. Stir in yeast and let sit for 5–10 minutes until foamy.
Add the flour, salt, softened butter, and egg. Mix until a soft dough forms.
Knead the dough by hand or with a stand mixer for 6–8 minutes until smooth and elastic.
Form into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Prepare the Butter Block
Place the cold butter pieces on a sheet of parchment paper.
Top with another sheet of parchment and use a rolling pin to pound and shape the butter into a 7×7 inch square.
Refrigerate the butter block while the dough rises.

Step 3: Roll & Laminate
Once the dough has risen, punch it down and roll it into a 10×10 inch square on a lightly floured surface.
Place the chilled butter block in the center like a diamond. Fold each corner of the dough over the butter, sealing it inside.
Roll the dough into a long rectangle, about 8×20 inches.
Fold the dough into thirds (like a letter), wrap in plastic, and chill for 30 minutes.
Repeat this rolling, folding, and chilling process two more times (3 turns total), chilling between each one. This creates those classic croissant layers.

Step 4: Shape & Final Proof
After the final chill, roll the dough out into a rectangle about 9×14 inches.
Fold it into thirds again, then roll it slightly to fit your greased 9×5 inch loaf pan.
Place the shaped dough into the pan, cover lightly, and let rise for 1–1.5 hours, or until puffy and almost doubled.

Step 5: Bake the Loaf
Preheat your oven to 375°F (190°C).
Whisk the egg and milk for the egg wash and gently brush it over the top of the dough.
Bake for 35–40 minutes, or until golden brown and cooked through. The loaf should sound hollow when tapped.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.