Step 1: In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This confirms your yeast is active.
Step 2: Add the warm milk, melted butter, and salt to the yeast mixture. Stir until well combined.
Step 3: Gradually add 3 cups of the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
Step 4: Continue adding the remaining 1½ to 2 cups of flour, a little at a time, until the dough comes together and starts to pull away from the sides of the bowl. The dough should be soft, slightly sticky, but manageable.
Step 5: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or 6-8 minutes with a stand mixer on medium speed, until it is smooth and elastic.
Step 6: Lightly grease a large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Step 7: Let the dough rise in a warm, draft-free place for 1 to 1½ hours, or until it has doubled in size.
Step 8: Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
Step 9: Roll the dough into a roughly 9×13-inch rectangle. Starting from one of the shorter ends, tightly roll the dough into a log, pinching the seam closed as you roll. Pinch the ends to seal them as well.
Step 10: Place the dough log seam-side down into a lightly greased 9×5-inch loaf pan.
Step 11: Cover the loaf pan with plastic wrap or a clean kitchen towel and let it rise again in a warm, draft-free place for another 30-45 minutes, or until it has nearly doubled in size and crowned above the rim of the pan.
Step 12: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
Step 13: Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 14: Once baked, immediately remove the bread from the loaf pan and transfer it to a wire rack to cool completely before slicing.