1. In a large bowl, combine the warm water with 1 tablespoon of the sugar and the active dry yeast. Let it sit for 5–10 minutes until foamy.

2. In a separate bowl, warm the milk and melt the butter. Allow it to cool slightly, then add to the yeast mixture along with the remaining sugar and salt. Stir well.

3. Add the flour gradually, one cup at a time, mixing with a spoon or dough hook until the dough begins to form.

4. Knead the dough for 8–10 minutes by hand, or 6–8 minutes in a stand mixer, until smooth and elastic.

5. Place the dough in a greased bowl, cover with a towel or wrap, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.

6. Punch down the dough gently. Divide it in half, shape into loaves, and place in greased 9×5-inch loaf pans. Cover and let rise for another 30–45 minutes.

7. Preheat oven to 350°F (175°C). Bake loaves for 25–30 minutes, or until golden brown and hollow-sounding when tapped.

8. Remove from pans and cool on a wire rack for 15 minutes before slicing.