In a small bowl, combine warm water (110°F) and sugar, stirring until dissolved. Sprinkle the active dry yeast over the water and let it sit for 5–10 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour and salt until combined. If using, add garlic and onion powder.

Once yeast is frothy, add melted butter, milk, and large egg. Stir gently until emulsified, then pour into the dry ingredients.

Knead the shaggy dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let rise in a warm area for about 1 hour.

Punch down the risen dough gently to release air, shape into a rectangle about 1 inch thick, then cut into thick slices.

Arrange the sliced dough on a parchment-lined baking sheet, cover with a towel, and let rise again for 30 minutes to 1 hour.

Preheat oven to 375°F (190°C). Bake for 15-20 minutes, until golden brown.

Brush warm slices with additional melted butter, allow to cool slightly, and serve warm.