Servings: 1lb loaf

174g (¾ cup) water 174g (¾ cup) water
125g (½ cup) whole milk 125g (½ cup) whole milk
9g (1T) active dry yeast 9g (1T) active dry yeast
440g (3 cups) unbleached all purpose flour (or 300g AP flour and 140g whole wheat) 440g (3 cups) unbleached all purpose flour (or 300g AP flour and 140g whole wheat)
8g (1.5t) fine sea salt 8g (1.5t) fine sea salt
21g (1T) sugar 21g (1T) sugar
43g (3T) unsalted butter, softened to room temp 43g (3T) unsalted butter, softened to room temp

Heat milk and water to about 98°F. Add yeast and stir well to combine. Cover and let rest for 10 min. (If using instant yeast, add to dry ingredients instead, and mix it into the flour BEFORE mixing in the other dry ingredients, then add warmed milk/water mixture.)
Combine flour , salt and sugar in bowl of stand mixer on medium low with whisk attachment to combine.
With mixer on low, slowly pour in yeast mixture (once nice and bubbly), and mix until well combined, scraping sides of bowl once or twice.
Once well combined, mix on low for 2 to 3 minutes until the dough is cohesive and somewhat smooth.
Then add butter in ½ tablespoonfuls to mixer and allow rack addition to be well combined before adding the next.
Once all the butter is incorporated, allow to mix for another 30 seconds to a minute.
Transfer dough to a lightly floured board and shape into a ball. Place in greased bowl, cover loosely with greased plastic wrap and allow to rise for 60 to 90 minutes.
Grease a 9x4½" loaf pan. Set aside.
Flour top surface of dough and transfer to a lightly floured board. De-gas the dough and press it out into a rough ovalish rectangle and use Lagerstrom's method for shaping the loaf (stretch bottom of oval ⅔ of the way up and press down, then stretch right side of dough all way to the left and press down, then stretch left side of dough over to the right and press down... turn the dough 180° so the top is now the bottom, and begin rolling the shape into a lig while you bring the dough back toward you with each roll-up -- as though you're trying to "tighten" the log after each roll).
Place loaf seam side down in loaf pan, cover with damp clean kitchen towel and let rise for 45 minutes to an hour, until about 1" above the rim of the pan.
15 minutes before the end of the second rise, preheat oven to 350°F, rack in middle of oven.
Bake loaf for 35 to 40 minutes or until golden. Remove to a cooling rack, cool in pan for 5 minutes and then remove loaf to the cooling rack to cool completely before slicing.

Check every once in a while to ensure you're not overproofing as that can cause the bread to collapse while baking.  Check every once in a while to ensure you're not overproofing as that can cause the bread to collapse while baking.