It's important to have the milk at the right temperature for the yeast to be softened to use. If it's too warm it will not work and if it's too hot it will kill the yeast.
I use a thermometer to make sure dough is baking through in the center. Sometimes it can appear done with these types of dough but the very center will still be undone. The best way to check is to make sure the center of the loaf reads about 200 degrees.
If you feel the bread is browning too quickly and it's still not done, make a foil tent to cover the dough.