In a small saucepan or microwave, heat the milk until warm, about 100-110 degrees F if you have a thermometer (should only be warm to the touch, it should not to be hot). In a small bowl, add warm milk and package of yeast (do not stir), cover with a towel, and let sit for 5-10 minutes or until foamy.

Stir to dissolve the yeast and add to mixing bowl of electric mixer (fitted with whisk attachment). Add the beaten egg, melted butter, maple syrup, and salt. Beat on medium speed until combined.

Add half of the flour (1.5 cups) and beat on medium for 1 minute. Stir in remaining flour by hand. Shape into a ball (will be pretty sticky and not smooth).

Grease a mixing bowl with canola or vegetable oil, and add ball of dough, turning it a few times to ensure the dough is greased. Cover the bowl with a towel and set in a warm place until dough is doubled in size (45 minutes to 1 hour). Note: Yeast loves a wet, warm environment, so I like to place a 9x13 pan of hot water on the bottom rack of my oven and place the covered bowl on the middle rack and close the door.

Line a 9x5 inch loaf pan with parchment paper, letting it hang over the sides of the pan. Lightly flour a clean countertop and roll out the dough into a rectangle (roughly 20 x 12 inches). Brush dough with melted butter. Evenly distribute the brown sugar, pecans, and cinnamon on top.

Cut the rectangle in half lengthwise to make two long strips. Cut each strip into 5 sections (10 total). Gently stack 5 strips on top of one another (you will have two stacks of 5). Cut each stack into 4 sections (8 total). Some of the pecans may fall off in the process- simply add them back to your dough if needed.

Place each stack on their side into the prepared loaf pan, staggering them so that they all fit into the pan. Cover again and let rise in a warm place until nearly doubled in size (about 45 minutes).

If your dough is rising in the oven, remove the pan and preheat the oven to 350 degrees F. Bake for about 40 minutes, or until the top is lightly browned and the center looks done (you can take a fork and gently pull a section of the bread apart to check). Remove from oven and let cool in the pan for 10 minutes.

Meanwhile, make the maple glaze. Combine powdered sugar, melted butter, and maple syrup and stir until smooth. Transfer bread to a serving plate and drizzle glaze on top. Best enjoyed warm!