Traditional Easy Spiced Bread

1. Wake up the yeast. In a large bowl, whisk warm milk and sugar. Sprinkle the yeast over top. Let it sit for 5 to 8 minutes, until foamy. If it does not foam, your milk may have been too hot or the yeast is old. Try again before you waste flour.
2. Build the dough. Whisk in melted butter, egg, and vanilla (if using). Add flour, salt, cinnamon, cardamom, and cloves. Stir until a shaggy dough forms.
3. Knead until smooth. Knead by hand on a lightly floured surface for 8 to 10 minutes (or in a stand mixer for 6 to 8 minutes). The dough should feel soft and elastic, and it should spring back when you poke it. Add flour a tablespoon at a time only if the dough is very sticky.
4. First rise. Lightly oil a bowl, add the dough, and turn once to coat. Cover and let rise in a warm spot for 60 to 75 minutes, until doubled in size.
5. Shape. Grease a 9 x 5-inch loaf pan. Gently punch down the dough, then pat it into a rectangle about 8 x 12 inches. Roll it up tightly into a log, pinch the seam, and place seam-side down in the pan.
6. Second rise. Cover and rise for 25 to 35 minutes, until the dough crowns about 1 inch above the rim. While it rises, heat the oven to 375°F.
7. Bake. Brush the top with a little milk or melted butter if you want extra color. Bake for 32 to 38 minutes, until deep golden brown. If the top browns too fast, tent loosely with foil for the last 10 minutes.
8. Check doneness. The loaf should sound hollow when tapped, and the center should register about 190°F on an instant-read thermometer.
9. Cool, then slice. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let it cool at least 30 minutes before slicing for the cleanest crumb.

Free-form option: Shape the dough into a tight oval loaf, place seam-side down on a parchment-lined baking sheet, and let it do the second rise there. Bake at 375°F for 32 to 38 minutes.