In the bowl of a stand mixer, fitted with the dough hook, combine the warm water, milk, sugar and yeast. Allow to sit until the yeast foams up and doubles in size, about 10 minutes. If the mixture doesn't foam up, either the water was too hot or not warm enough. Toss it and start over.

Add in 2 cups of flour and stir until combined. Add the salt and oil and mix, adding the remaining flour one cup at a time, stirring until the dough comes together and pulls away from the sides. If for some reason it doesn't, add a tablespoon or so more of flour until it does. Knead on moderate speed until soft, about 5 minutes. Transfer the dough to a large lightly oiled bowl. Turn it over to coat both sides, and then cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour. Punch the dough down to release the air and knead a few times on a work surface. Cut in half and let for 5 minutes, covered loosely with a kitchen towel.

Grease two 9x5-inch loaf pans. Shape each piece of dough into a loaf and place into the prepared tins. Brush the tops with melted butter and loosely cover with plastic wrap. Let rise until doubled in size, about 30 to 45 minutes.

Preheat oven to 350°F.

Bake the bread until golden brown and the loaves sound hollow when you gently tap the top, about 30 minutes. Remove from the oven and let cool for about 10 minutes in the tin before removing and placing on a wire rack to cool completely. Slice and serve or wrap with plastic wrap until ready to use. Enjoy!