In a glass measuring cup, measure warm water and warm milk. Use a food safe thermometer to check the temperature. If the too cool, pop it into the microwave or on the stove top. (Helpful Hint: Ensure your liquid mixture is between 110*F and 120*F. If the mixture is too cool, it will not activate the yeast, if it is too hot, it will kill it and your bread will not rise properly).

Add sugar and yeast to liquid mixture. Cover with a tea towel and allow to sit for 5 minutes.

Once the yeast mixture is foamy, add it to a large bowl. (If using a stand mixer, add here. A stand mixer is not necessary however will save you some energy. If you don't have one, just use your hands). Next, add in butter, salt and 1 cup of flour. Using a dough attachment, beat on low speed for 1 minute. Scrape down the sides with a spatula as needed. Slowly add the remaining flour into the bowl, allowing time for it to fully incorporate.

Knead the dough for 8 minutes. If the dough is still wet and sticking to the bowl after kneading for two minutes, add 1 tbsp of flour. Continue to add flour until the dough is soft and slightly elastic. You will know the dough is ready by poking it with your finger. If it bounces back, it is ready. If not, continue kneading until this effect is achieved.

Oil a large bowl ad place dough in. Cover the bowl with a tea towel and allow it to rise in a warm place for 1-2 hours. The dough should double in size.

Once doubled in size, grease a 9x5 inch pan. Remove the dough and shape it into a loaf. Place in the pan and allow to sit for an additional 15 minutes under a tea towel.

Before preheating, adjust your oven so you can place your bread on the lowest rack. Preheat to 350*F.

Bake your bread for 30-35 minutes or until the top is golden. Create a tent out of aluminum foil if you notice your bread crust is browning too quickly.

Remove from the oven and allow to sit in its pan for 10 minutes, then transfer to a cooling rack. You bread should sound hollow when you knock it.

Allow bread to completely cool before slicing. Store at room temperature for 7 days or in the fridge for up to 10. A breadbox I've found is the best way to keep these fresh.