In a large bowl, dissolve sugar and yeast in warm milk. Let stand for 5 minutes.

Stir in 1 tablespoon of melted butter.

Incorporate 3 cups of flour and salt into the yeast mixture. Stir until a soft dough forms.

Turn the dough out onto a floured surface and knead for about 8 minutes. Add remaining flour as needed to prevent sticking.

Place the dough in a large, oiled bowl, turning to coat.

Cover and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough, cover, and let rest for 5 minutes.

On a lightly floured surface, roll the dough into a 14x7-inch rectangle.

Roll up the rectangle tightly, starting with a short edge, and pinch to seal.

Place the roll, seam side down, in a greased 8x4.5-inch loaf pan.

Lightly coat the surface of the dough with cooking spray, cover, and let rise for 30 minutes, or until doubled.

Preheat the oven to 400°F (200°C).

Uncover the loaf, drizzle with remaining butter, and spread with a pastry brush.

Cut a 1/4-inch slit lengthwise down the center of the loaf.

Bake for 30 minutes, or until golden brown and hollow-sounding when tapped.

Cool on a wire rack.