Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.

Add the butter, salt, and 1 cup of flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated.

Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

Keep the dough in the mixer and beat for an additional 5–8 minutes, or knead by hand on a lightly floured surface for 5–8 minutes. If the dough sticks too much, sprinkle flour until you achieve a soft, slightly tacky dough.

Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a warm environment for 1-2 hours, or until it doubles in size.

Grease a 9×5-inch loaf pan. When the dough is ready, punch it down to release the air. Lightly flour a work surface and roll the dough into a large rectangle about 8×15 inches. Roll it up into an 8-inch log and place it in the prepared loaf pan.

Cover the shaped loaf and allow to rise until it’s about 1 inch above the top of the loaf pan, around 1 hour.

Preheat oven to 350°F (177°C). Bake for 32-36 minutes or until golden brown on top. If it browns too quickly, tent the pan with aluminum foil. The bread is done when it sounds hollow when tapped and reaches an internal temperature of 195–200°F (90–93°C).

Remove from the oven and let cool for a few minutes in the pan. Then, take the bread out and let it cool completely or slice it while warm.