In a large bowl, mix water & milk. Add sugar and sprinkle yeast on the top, leave for 5 min. after 5 min, add butter, flour & salt. Stir with a wooden spoon to bring all together.

Take the dough out on lightly floured surface & knead for 8 minute minimum, until it become smooth. Let the dough rest for 1 hour in an oiled bowl, cover with kitchen towel to prevent form skin.

After 1 hour it will have been double in size. Take out air from the dough by patting with the help of hand. Lay the dough out on the floured area, divide into two potions and spread each portion out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long. You may need to put a bit more flour on it and on the table to prevent sticking. Roll the rectangle upward like picture. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray two bread pans down with nonstick cooking spray and put the loaves inside of two 8 X 4 inch pans. Leave them to rise for another hour. Bake in a preheated oven at (200 c) for 30 minute. Keep an eye during baking, if top is getting dark, then cover top with a piece of aluminum foil. Take the bread out after 30 minute;take out from pan & cool on wire rack for 2 hours. brush the top with melted butter. cut after 3 or 4 hour.