Mix bread flour, sugar, yeast, water and milk in a stand mixer, kneading on low speed until the dough is formed.

Cover the mixing bowl and let it rest for 30 minutes. Meanwhile, bring the butter out from the fridge, cut it into 4 pieces and leave it on the counter to soften a little.

Add salt and continue to knead the dough for 1 minute.

Add butter cubes and knead until the dough passes the windowpane test.

Form the dough into a ball and put it in a lightly greased bowl. Cover and let it rise in a warm place for 1 hour until it almost doubles in size.

Transfer the dough onto a working surface and cut it into 3 even pieces. Form each piece into a ball. Cover the dough balls with a damp dish towel or greased plastic wrap, allowing them to rest for 15 minutes.

Roll the dough out with a rolling pin to an oval shape and then roll it up to a log, do the same for the other two pieces, cover and let it rest for another 15 minutes.

For each log, rotate the dough 90 degrees before rolling them out again into long rectangles and rolling each rectangle back up into a cinnamon roll type of shape.

Grease a 10 x 5 loaf pan and coat with a thin layer of flour. Put the rolled up dough into the pan, cover with greased plastic wrap and let it rise in a warm place until it fills 80-90% of the pan.

Preheat the oven to 375°F in the last 20 minutes of proofing. Move the rack to about ⅓ of the way from the bottom.

Put it in the oven to bake for 30-35 minutes. Loosely cover with a piece of foil after baking for 15 minutes to prevent the bread color from turning too dark.

Remove bread from the oven and drop the pan on the counter top (from around two inches up) to help prevent it from shrinking, then transfer the bread on a cooling rack right away. Brush the top with melted butter and let it cool for 15 minutes before enjoying.