Combine 3 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter and warm milk.
Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 2 cups of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
Turn the dough out onto the countertop or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour.
Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Grease 2 medium loaf pans. Divide the dough into 6 equal portions, forming each division into a ball. Place 3 balls of dough in each loaf pan.
Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature.
Bake at 375 degrees F for 30-40 minutes depending on the size of the pans that you are using.
When baked, turn loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.