Heat a small saucepan over medium heat. Add the water and milk and heat to 110F.

Pour the warmed milk mixture into the bowl of a stand mixer. Add the sugar and stir until dissolved.

Pour the yeast into the milk mixture and set aside for 5-10 minutes until the yeast is foamy.

Stir in 1 cup of the flour, then the salt and vegetable oil.

Use the dough hook attachment of the stand mixer to begin stirring the dough. Add the remaining flour a little at a time as it mixes, until the dough forms and pulls away from the sides of the bowl.

Knead the dough by hand or using the stand mixer for 5 minutes.

Grease a large bowl generously with vegetable oil. Place the dough ball in the greased bowl and turn over once so that the dough is oiled on all sides.

Cover the bowl with a clean kitchen towel and place in a warm area of the kitchen to rise until doubled, about 1 hour.

Punch the dough down then turn it out onto a clean counter. Divide the dough into two even pieces and shape into loaves.

Place each loaf of dough into 9x5-inch loaf pans that have been greased with non-stick cooking spray. Cover the pans with a clean kitchen towel and place in a warm are of the kitchen to rise until the loaves are doubled, about 30 minutes.

While the dough is rising, preheat the oven to 350F.

Once the bread has risen, brush the tops with melted butter then bake at 350F for 30 minutes until golden brown on top. The loaves should have a hollow sound when tapped.

Cool the loaves in the pans for 5 minutes, then turn out and cool on wire cooling racks. You can brush the top of the bread with more melted butter while it’s warm if desired.