Mix 2 cups of flour, sugar, instant baking yeast and salt in a stainless steel mixing with a whisk. Add to flour mixture.

Heat the water, milk and butter together in a microwave for 30 seconds to 45 seconds until the mixture is warm and the butter has softened to almost melting.

Combine the liquid with the flour mixture

Blend with a whisk for 2 minutes.

Add 1 cup flour and blend with a whisk for 2 more minutes.

Mix in the rest of the flour as needed, until the dough forms into a ball.

Roll out on a floured surface (options: kitchen counter, parchment paper on top of kitchen counter, pastry board, silicone baking mat).

Knead with a rolling pin (or jar) until the dough feels smooth and elastic, approximately 6 or 7 minutes.

Cover the dough with a towel and let set while you preheat the oven to 400ºF and spray two loaf pans with nonstick cooking spray.

Divide dough into 2 equal parts.

Roll the dough with your rolling pin (or jar) into rectangles, about three or four inches longer than the length and width of your loaf pans.  

Roll up the kneaded dough, short end to short end (similar to a pumpkin roll).

Press the dough together, making a seam lengthwise by pinching the dough.

Seal the ends also by pinching together then place into the loaf pans, seams going on the bottom.

Set the loaves in a warm spot, cover them with a towel, and let them rise until they double in size, 45 minutes to one hour.

Bake for 25-30 minutes.

Remove the loaves, using a knife to loosen the sides if they are stuck to the pan.

Place the bread loaves onto wire racks to cool (use a gas stovetop grate or cookie sheet that's cool if you don't have a wire rack).