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, butter, 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 smooth and elastic. Add flour as needed if the dough is too sticky.
Place the dough in a large, lightly buttered bowl. Turn the dough over to coat in the butter to keep the top of the dough from 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 8 inches wide and 12 inches long. Roll the dough up width wise into a log so that you're left with an 8 inch long log. Tuck the ends under the log.
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 45 minutes, or until doubled in size again.Position a rack in the center of your oven. Preheat the oven to 350°F.
Uncover your risen dough, and brush the top with melted butter. Bake the loaf in the center of your preheated 350°F oven for about 25 to 30 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. Brush with more melted butter once it's done baking. Cool for about 20 minutes, or until it's cold enough to handle. Slice and serve!