Preheat Oven to 350°. Combine Water and Milk in a Glass Measuring Cup, and heat in Microwave to about 100°. Add a pinch of your Sugar and the Yeast. Stir and Cover with Plastic Wrap, and set aside for @ 10 Minutes.

In a Large Mixing Bowl, Combine the Flour, Salt, and Sugar. Whisk until thoroughly combined. Pour into the Stand Mixer Bowl, or leave in the original bowl if you don't have a Stand Mixer. Check your Yeast Mixture and make sure it's bubbly and active. Attach the Dough Hook Attachment, and lower into Bowl. Start the Mixer on the Low Setting, and then slowly add the Liquid Yeast Mixture. Let that stir until well combined. Stir with a wooden spoon, if not using Stand Mixer.

Once you have a Cohesive Dough forming, start adding in the Butter, One Tbsp at a time. Allow that to mix another Minute or Two, or until well incorporated. Remove Dough and place it on a Sheet of Parchment. Form it into round Ball, then place back into Mixing Bowl with a couple tsp of Olive Oil (or oil of choice). Roll the Dough Ball around to coat the whole surface in Oil. Cover tightly with Plastic Wrap, and set aside to rise for 1 - 1 1/2 Hours.

Lightly Grease a 8.5 x 4.5 in. Loaf Pan w/Butter. Dough should have doubled in size, & now you will gently punch the top of the Dough. Remove Dough onto a Lightly Floured Surface. Press or Roll it into a Rectangle Shape (@1/2" thick & wide enough to fit pan) Roll it up tightly Lengthwise, like Rolling a Carpet. Pat the Ends in gently, and carefully place the Roll into the Loaf Pan. Cover with either a Damp Cloth, Plastic Wrap, or another Loaf Pan, & allow to Rise for another 45 Mins to 1 Hour.

Once Dough has Doubled in Size, Remove Damp Cloth and place in the Oven for 35 - 40 Mins, or until Golden Brown on Top. Remove from Oven. Carefully turn Pan upside down to release the Loaf onto a Wire Cooling Rack. You can brush the top with Butter, if desired, but it's not necessary. Allow to cool to at least Room Temperature, before Slicing. I'd give it at least an hour, but if the smell is driving you insane, a half hour may be sufficient.

Note: You can sub All Purpose Flour if that's what you have, but you may not need as much Liquid. So, pour the Liquid in slowly, and gage whether you need to use it all. Also, if you're not using a Stand Mixer, you'll need to knead your Dough on a Lightly Floured Surface for @ 5 Mins, or until smooth & firm. Then, you can follow the rest of directions above.