Mix water and milk and keep it ready.
In a mixing bowl add wheat flour maida, salt, brown sugar, and active dry yeast. Mix all together.
Further, add milk-water little by little and start kneading.
Add milk-water in 3-4 steps. When you add all the milk water, you get a soft sticky dough.

Now Add 1tsp oil.
Also, clean your hand and greased it with oil.
Knead the dough for another 10-12 minutes or until you get a smooth dough that does not stick to your hand anymore.
The dough should become elastic and stretchable.
Grease your hand with oil 2-3 times in between.
Rub some oil all over the dough. Keep it in a bowl and cover with cling wrap.
keep the bowl in warm place for 2-3 hours or till the dough rise to the double.

After dough rice place it onto a lightly greased surface. Now pat and flatten the dough into a big circle.

Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. (See in pictures 👇)
Arrange seam side down on a large baking tray lined with parchment paper.

Cover with a kitchen towel, and let the loaf rise until noticeably puffy and nearly doubled in size, about an hour.
Further, brush the loaf with cream and butter mixture.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of loaf.
Bake in a preheated 180 degrees C oven for 20-25 minutes. Brush again with cream and butter mixture. Cove with a kitchen towel and place the bread on wire rack.

The freshly baked French Bread is ready.