Heat the milk and water together until lukewarm (about 110 F if you have a thermometer . If you dont , you should be able to put your finger in but want to pull it out in some seconds ).
Take off heat and mix in the sugar and yeast. Let this sit undisturbed for 5 to 10 minutes or until frothy ( blooming of yeast)
In a large bowl, measure out the flour and salt. Add the melted butter and bloomed yeast mixture .
Stir with a spoon or your hands until a sticky dough forms. Add more flour if it doesnt come together (upto half cup more but little by little)
On a floured surface , knead this for 5 minutes or so until it is smooth and not sticky
Lightly oil or butter a bowl and place the dough in it. Cover with plastic wrap or a kitchen towel . Keep in a warm place until doubled or for about an hour. ( first proofing )
Butter / oil a 9 x 5 inch loaf pan .
Punch out the air from the risen dough and roll out on a well floured surface to a rectangle about 8 inches x 15 inches in size. Basically slightly shorter than your loaf pan and the width double the height of rectangle . It doesnt have to be exact .
Roll the rectangle starting from the shorter side so that you have a 8 inch log.
Place this in your prepared pan . Loosely cover with foil or cloth . Keep in a warm place for about 45 minutes or until the top of the dough is an inch above the rim of your pan . ( second proofing )
Preheat your oven to about 350 F or 180 C.
After the second resting time , bake the bread at 180 C for about 30 - 35 minutes. Check around 25 minutes to see if the top is too brown . If it is , cover with aluminium foil and continue baking.
When done the bread should be browned on top and hollow when tapped.
Cool in pan for few minutes, unmould and cool completely on a wire rack