How to Make It
Stir together flour, milk, sugar, yeast, and 5 tablespoons of the melted butter in a large bowl. Stir with a wooden spoon until no dry spots remain. Cover the bowl with a clean dish towel and let stand 20 minutes. Add salt and stir until dough is sticky and elastic, about 2 minutes. Cover the bowl tightly with plastic wrap and transfer to the refrigerator; chill for 8 hours or overnight.
Lightly coat an 8½-by-4½-inch loaf pan with cooking spray. Turn chilled dough out onto a lightly floured surface. Using lightly floured hands, shape dough into a rough oval. (Dough may be difficult to shape.) Fold short ends of oval in toward the center, pressing gently to seal. Working in the same direction as the previous fold, fold dough in half over itself, pressing gently to seal and form an 8-inch-long log. Transfer dough, seam side down, to prepared loaf pan, gently encouraging it into the pan. Cover loosely with plastic wrap that has been lightly coated with cooking spray. Let rest in a warm place (like the top of the refrigerator) until dough has risen just over the lip of the pan, about 2 hours. During the final 30 minutes of resting, preheat oven to 375°F with oven rack in lower third.
Bake until bread is golden brown and a thermometer inserted in center of loaf registers 200°F, 40 to 45 minutes, tenting with aluminum foil after 30 minutes if bread is browning too quickly. Invert loaf onto a wire rack; turn right-side up and brush top with remaining 1 tablespoon melted butter. Let cool completely before slicing.