Scald milk, and cool to lukewarm (105° to 115°). Dissolve yeast and sugar in milk; stir well, and let stand 5 minutes or until bubbly. Add 2 tablespoons melted butter and egg, beating well. Stir in flour and salt, beating until smooth.
Pour batter into a well greased 8-inch cast-iron skillet. Let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Bake at 350° for 30 minutes. Remove bread from skillet immediately, and place on wire rack.
Cut bread in half horizontally, and spread bottom layer with butter. Cover with top layer, and cut into wedges to serve.