440g bread flour (it's possible to use all purpose flour, see notes)
8g salt
20g sugar
3 tablespoons unsalted butter softened
Instructions
Mix the water and milk and warm it up a bit (not hot, if it's too hot for your fingers, it'll kill the yeast)
Add the yeast to the milk and water mixture
Let it sit for a few minutes, if it starts to bubble up, that means your yeast is alive and well, if it doesn't, wait some more, if after ~20 minutes there's still nothing, that means the yeast was probably dead :(
In a very large bowl add the flour, salt and sugar then mix to make sure everything is well distributed
Dizzle the milk/water mixture into the bowl as you stir with a spoon, this will better hydrate the dough
Combine it into a ball with a spoon then your hands
Place the ball of dough into a counter and knead until it's smooth and pressing on it makes it bounce back
Place it back in the bowl and leave it to ferment covered by a cloth for 1-2 hours or until it has doubled in size
Punch the dough to release the gas, take it out of the bowl and into a floured counter
Roll the dough out with a rolling pin to about the thickness of your baking pan
Roll it back on itself tightly to form a nice lil loaf of bread
Grease the baking pan and leave the dough to proof covered by a cloth for 40 minutes to 1 hour
Bake on a preheated oven for 35 to 45 minutes depending on how dark you want the crust at 175C (350F)
Let it cool down (on a cooling rack if you have one) for a few minutes before cutting, dw, it'll still be pretty hot inside
Enjoy your boymoder milk bread :3
Notes
If you're using all purpose flour you'll very likely have to add more flour to get the same consistancy as the bread flour, as you knead, add more flour if the dough feels too sticky
This is a biiiig loaf, use the biggest baking tray you have so it doesn't go too tall (like it did for me)
You can grease your pan however you like, butter, oil, margerine or even use parchment paper
