In a large mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup sugar, 2 teaspoons of yeast, and 1 teaspoon of salt until evenly distributed.

Pour in ⅓ cup of melted unsalted butter, 3 large eggs, and 1 cup of warm milk. Mix well until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise until it doubles in size, approximately 1 hour.

Once risen, punch down gently, roll out to a rectangle about ½ inch thick, and sprinkle a cup of raspberries over the surface.

Shape the raspberry-filled dough into a loaf and place it seam-side down in a greased 9x5-inch loaf pan.

Cover the loaf with a towel and let it rise in a warm area for about 30 minutes.

Preheat your oven to 350°F (175°C). Bake the loaf for 35-40 minutes until golden brown.

Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.