1. Add the flour, sugar, yeast, and salt to a large bowl and mix to combine. Add the water and milk and knead the dough for about 4-5 minutes until it is soft and smooth. Next, add the butter and knead for about 10 more minutes. Shape the dough into a ball, place it in a clean bowl and cover – let rise about 1 hour in a warm place until doubled in size.

2. Place the risen dough on a lightly floured surface and punch several times to get some air out. Divide into three equal portions and shape into balls. Cover with a damp towel and let rest/rise for another 20 minutes.

3. Grease a 23cm loaf tin* lightly and line it with a strip of baking parchment. Set aside. Flatten and stretch the dough balls to get oval shapes that are slightly larger than your hand. Roll them up from the longer side to get thick short logs. Place those three logs next to each other (seam side down) in the prepared loaf tin and cover them loosely with plastic wrap and let them rise again in a warm place for about 1 hour or until doubled in size.

4. Preheat the oven to 220°C (425°F). Place the pan in the middle of the oven and reduce the heat to 200°C (390°F). Now bake the bread for about 35-40 minutes until golden brown. Take it out of the oven and remove it from the pan immediately. Let it cool down completely on a wire rack.