In a bowl, combine the warm water and warm milk. Stir in the sugar and sprinkle the active dry yeast on top, allowing it to sit for 5 to 10 minutes until it becomes frothy.

In a separate bowl, mix the all-purpose flour and salt together, then create a well in the center.

Pour the yeast mixture into the well, add the melted butter, and mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead for 8 to 10 minutes until it is smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover it, and let it rise until it has doubled in size.

Once risen, punch down the dough and fold it over itself a few times, then let it rest for 20 to 25 minutes.

Divide the dough into two equal pieces, then further divide each piece into three equal portions, approximately 300 grams each.

Shape each portion into a ball and arrange them side by side in a greased loaf pan.

Cover the pan with a towel and let the dough proof until it rises 1 to 2 cm above the rim of the pan, which should take about 45 to 60 minutes.

Preheat the oven to 350°F and bake the loaves for 35 to 40 minutes, or until they are golden brown and sound hollow when tapped.

If using a thermometer, the loaves are done when the internal temperature reaches 190°F.

Allow the bread to cool in the pan for 5 to 10 minutes, then turn it out onto a wire rack.

While still warm, brush the tops with butter for a soft crust, then slice and serve.