In the bowl of your stand mixer, put together 1 cup warm water, ¼ cup warm milk, 2 ¼ tsp active dry yeast, and 2 tbsp sugar. Give it a quick stir and let it sit for 5 minutes. During this time the yeast will activate and you will see bubbles on top of the mixture.
In 5 minutes, add 1 ⅔ tsp salt, ¼ cup melted butter, and 1 cup of flour.
Using a dough attachment in a stand mixer, mix it on low speed until incorporated. Add another cup of flour and mix again. Then add the 3rd cup of the flour and mix until well incorporated.
Gradually add the rest of the flour 1 tablespoon at a time.
Increase the speed to medium/low and knead the dough in a stand mixer for 3-4 minutes. The dough should be a little bit sticky.
NOTE 1: Since different flour brands have different amount of moisture and texture, you might need less or more flour. Just make sure that your dough is smooth and stays together but still a little bit sticky. If the dough is be too dry, you might end u with tough bread.
Lightly grease the dough from all sides with olive oil and put it back into the bowl. Cover with plastic wrap and a towel. Let the dough rise for 2 hours, it will double in size.
When the dough is ready, punch it down to release the air and place it on a lightly floured work surface. Using your hands or a rolling pin, roll the dough in a rectangular shape, about 8x15 inches.
Roll it up in a log in put in a lightly greased 9x5 loaf pan.
Cover again with plastic wrap and a towel and let it rise for 1 hour. The dough should rise about 1-1 ½ inch above the top of the loaf pan.
When ready to bake, preheat the oven to 350°F and adjust the rack to a lower level. By placing the pan to a lower level, it will prevent the top from burning.
Bake for about 30-35 minutes or until the internal temperature reached 195°F.
Check the bread 20 minutes after it starts baking. If the top is getting too dark, loosely cover it with aluminum foil.
When it's baked, take it out of the oven and let it sit in a pan for 10 minutes. Then transfer to a wire rack to cool of completely.