Place two cups of the flour, sugar, yeast and salt into the mixing bowl of an electric stand mixer and give a quick stir to combine.
Heat the milk, butter and water to around 120 degrees. It should feel warm but definitely not hot to the touch.
Add it into the flour mixture and beat for a couple of minutes before adding in another half cup of flour.
Continue beating scraping the sides of the bowl if required.
Knead the dough until it forms a ball. Only add the remaining half a cup of flour if this is required and the dough is still to sticky to form a ball.
Knead for a further five minutes on medium speed then cover the bowl and allow the dough to rest for ten minutes.
If making two smaller loaves, grease and flour two loaf tins.
Tip the dough onto a lightly floured surface.
Cut the dough into two halves and shape into loaves before placing into the prepared tins.
Cover with a damp towel and leave to rise for around 45 minutes. They should double in size after this time.
Preheat the oven to 400f then bake the loaves for around 20-25 minutes until the top is golden.
Allow to cool in the tin for five minutes then turn out onto a wire rack.