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In a large bowl, mix together the warm milk, warm water, honey, and yeast. Let it sit for 5 to 10 minutes, until the mixture looks slightly foamy or creamy on top.
Add the softened butter, salt, and 3 cups of bread flour. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
Loosely cover the bowl and let the dough rest for 10 minutes.
Turn the dough onto a lightly floured surface. Knead for 10 to 12 minutes, adding more flour only 1 tablespoon at a time as needed.
Place the dough in a lightly greased bowl. Cover and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
Gently place the dough on a lightly floured surface. Pat or roll it into a rectangle about 8x12 inches.
Starting from the short side, roll the dough up tightly into a log. Pinch the seam closed, then tuck the ends under slightly.
Place the dough seam-side down in a greased 9x5-inch loaf pan.
Cover and let rise for 35 to 50 minutes, or until the dough rises about 1 inch above the rim of the pan.
Preheat the oven to 350°F. Bake for 30 to 35 minutes, or until the loaf is golden brown and the center reaches 190°F to 195°F.
Brush the warm loaf with melted butter right after baking. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.