In a large bowl, combine 2 cups flour, sugar, undissolved
yeast, and salt. Heat water, milk, and butter until
very warm (120 to 130oF); stir into dry ingredients.
Beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 1 cup flour; beat at high speed for 2
minutes, scraping bowl occasionally. Stir in enough remaining
flour to make a soft dough. Knead on lightly floured surface until
smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 12 x 7-inch rectangle.
Beginning at short end of each rectangle, roll up
tightly as for jelly roll. Pinch seams and ends to seal.
Place, seam sides down, in greased 8 1/2 x 4 1/2-inch loaf
pans. Cover; let rise in warm, draft free place until doubled
in size, about 45 minutes.