In a large bowl, combine your warm water, sugar, and yeast. Stir, and set aside for 5 to 10 minutes, or until foamy on top.
Add your warm milk, flour, and salt to the yeast mixture. Stir together until you start to get a rough ball of dough. Knead the dough, using your hands or an electric mixer fitted with the dough hook attachment, for about 5 to 10 minutes, or until the dough is relatively smooth. Add flour as needed if the dough is too sticky.
Add your butter to the dough, and knead again until the butter is incorporated and you're left with a smooth and elastic dough.
Place the dough in a large, lightly buttered/oiled bowl. Turn the dough over to coat all sides with the butter/oil to prevent drying out. Cover with plastic wrap or a tea towel, and set the dough aside in a warm place to rise for 45 minutes to 1 hour, or until nearly doubled in size.
Turn the dough out onto a lightly floured work surface. Flatten the dough into a rectangle that's about 9 inches wide and 13 inches long (you can do this with a rolling pin or with your hands). Roll the dough widthwise into a log so that you're left with an 9 inch long log. Cut any excess dough off the end to help ensure a smooth domed top - I like to bake the excess dough separately to snack on later!
Generously butter a 9 x 5 inch loaf pan. Place your shaped dough into the loaf pan (seam side down). Cover the pan loosely with plastic wrap or a tea towel, and set aside in a warm place for another 30 minutes, or until it domes over the top of the pan.
Preheat your oven to 350°F.
Uncover your risen dough, and bake in the center of your preheated 350°F oven for about 30 to 35 minutes, or until it turns a rich golden brown color on top. If the loaf is browning too quickly, loosely tent the top with aluminum foil to finish baking.
Cool your baked loaf for about 20 minutes, or until it's cold enough to handle. Slice and serve!