In a large bowl, whisk together the flour, salt, and yeast.

In a small separate bowl combine the water, milk, sugar (or honey or agave) and melted butter. Add to the flour yeast mixture.

Using a spatula, stir until you have a sticky, shaggy dough ball. It will feel sticky upon mixing. Cover the bowl and let the dough rest for at least 30 minutes or as long as an hour.

Stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth.

Repeat stretch and folds every 30 minutes, 4 times. After the 2 hours pass, let it rise in a bowl that has been drizzled with a mild oil (like avocado) and covered with cling wrap for 2 more hours or until doubled.

Grease a 9×5-inch loaf pan with softened butter. *Refer to notes regarding my recommendations for pans*

Deflate the dough using your hand then turn the dough out onto a work surface- but make sure there is no flour as this will prevent the dough from sticking to the shape we’re making. Fold vertically and then loosely roll horizontally until it looks like a loaf with the same 5 inch width as your pan.

Let the dough rise until it crowns the rim of your pan, about 1 hour. About 30 minutes in, preheat oven to 375 F.

Brush loaf with melted butter or mild-tasting oil before popping it in the oven. Bake for 45 minutes or until center temp reaches 200-210 F.

Let cool on wire rack for at least 2 hours. I like to start making this bread in the early afternoon and bake it by 9ish pm so I can leave it overnight to cool without it tempting me all day (LOL)

Once cool, slice into about 14 slices and use in less than 3-4 days if stored properly in an airtight bag or a beeswax bread bag like I have listed in my equipment tab. Or freeze for up to 6 months. I personally set aside 6 slices to eat 3-4 days and freeze the rest.