In small sauce pan, combine all ingredients for the starter. Whisk until smooth.

On medium heat, cook until thickened. Spoon should leave trail on bottom of pan.

Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming.

Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined.

In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk.

Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands.

You may have to add some flour if it appears to loose.

In bowl, grease tops and sides of dough.

Place in greased pan and let rise again.

Brush tops with milk.

Bake at 350 until golden brown.

If browning to fast, cover withfoil until bread is cooked completely.

Serve hot. This bread stays soft for days in wrap.

The starter you have left you can make another batch with or recipe can be doubled to use all of the starter.