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 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 and let them rest for 15 minutes.

Roll the dough out with a rolling pin to an oval shape and then roll it up to a log. Repeat for the other two pieces, then let them 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.

Grease a 10 x 5 loaf pan and coat with flour. Place the rolled up dough into the pan, cover and let it rise until it fills 80-90% of the pan.

Preheat the oven to 375°F in the last 20 minutes of proofing.

Bake for 30-35 minutes, loosely covering with foil after 15 minutes.

Remove bread from the oven and drop the pan on the counter to prevent it from shrinking, then transfer the bread to a cooling rack and brush with melted butter.