In a small bowl, combine the warm water, warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the flour and salt.
Add the melted butter and the yeast mixture to the flour mixture.
Using a wooden spoon or your hands, mix until a rough dough forms.
Turn the dough out onto a floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
After the dough has risen, punch it down gently to release the air.
Shape the dough into a loaf by flattening it into a rectangle, then rolling it tightly from one short end to the other.
Place the shaped dough seam-side down into a greased 9×5-inch loaf pan.
Cover the loaf pan with a kitchen towel and let the dough rise for another 30 to 40 minutes until it rises about 1 inch above the rim of the pan.
Preheat the oven to 350°F (175°C).
Bake the bread for 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.