In a small saucepan, heat the butter and maple syrup until butter has melted. Add the milk, heat through until milk is warm (not hot).
In a large mixing bowl, combine 2 1/2 cups flour, the salt, and yeast. Make a well in the center and add the warmed milk mixture. Mix until the flour is incorporated.
Continue adding flour, 1/2 cup at a time, mixing after each addition, until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a floured surface and knead for 2 minutes, adding additional flour as needed, until the dough forms a smooth ball. I usually use about 4 cups of flour in total.
Return the dough to the mixing bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1 hour. If it hasn’t doubled after an hour, simply give it more time, checking every 15–20 minutes.
Meanwhile, generously butter two loaf pans. Glass loaf pans are my preference.
Once the dough has doubled, turn it onto a lightly floured surface. Using a knife or dough scraper, divide the dough evenly in half.
Flatten slightly and roll up to form a loaf, pinching the seam. Place seam-side down in the prepared pans. Cover with a damp towel and let rise until doubled, about 30–45 minutes.
Bake at 350°F for 20–25 minutes, or until done. Brush the tops with melted butter. Cool in the pans for 5 minutes, then turn the loaves onto a cooling rack to cool completely. Enjoy!
