Weigh every ingredient. Warm the water and milk to 105 to 110°F, soften the butter for 30 minutes, brush a large bowl and the pan with the oil, and move the oven rack to the lower middle. Keep the oven off.

Whisk the flour, yeast, and salt in the mixer bowl. Add the water, milk, honey, and softened butter, then mix on low with the dough hook for 2 minutes, until no dry flour remains.

Knead on speed 2 for 8 minutes, until the dough pulls from the bowl and feels smooth and slightly tacky. A small piece should stretch into a see-through sheet without tearing.

Shape into a ball, turn once in the oiled bowl, cover with a damp towel, and rest at 75°F for 60 minutes, until doubled and a floured fingertip dent fills back in slowly.

Pat the dough into an 8 by 12 inch rectangle on a lightly floured counter, pressing out large bubbles. Roll up from the short side into a tight log and pinch the seam until sealed.

Set the log seam side down in the greased pan, cover loosely, and rise 45 minutes, until the dome sits 1 inch above the rim. Heat the oven to 350°F after the first 30 minutes.

Bake 35 minutes, until deep golden brown and a thermometer in the center reads 190°F. Tent with foil if the top darkens before the 20 minute mark.

Brush the hot loaf with the melted butter and leave it in the pan for 5 minutes. Turn it onto the wire rack and cool for 1 hour, until the bottom feels cool, before slicing.