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In a large bowl, combine water, milk, yeast, salt, sugar, and butter. Mix well to dissolve the salt and sugar.
Add the flour and mix to a dough. Desired dough temperature is 25C (77F).
Cover and ferment for 45 – 60 minutes. Fold. Cover and ferment for another 45 – 60 minutes.
Shape the dough and place it in a greased tin. Brush the top with butter.
Cover and proof for 1 hour.
Bake at 180C (355F) fan on for 40 minutes. Remove from the tin and place the bread back into the oven for another 5 minutes to finish baking the crust.
Cool down before slicing and enjoying. Bread can also be frozen for instant toast.