Prepare all the ingredients.

Dissolve the yeast in lukewarm milk.

Meanwhile, shape the flour into a fountain in a bowl and put the sugar and salt in the center.

Pour the milk + yeast mix into the fountain. Add the water and melted butter.

Start mixing with your hands...

Then knead in a food processor with hook to obtain a homogeneous dough.

It should not stick to the sides of the bowl.

Let it rise at room temperature, covered...

...until the dough doubles in volume.

Tear the dough.

Put the dough on a floured counter.

Split it in two.

Butter the inside of a bread pan, as well as its lid.

Mold the dough...

And put the lid on but not completely so as to check the growing process.

Let it grow again.

When the dough reaches 3/4 of the pan

...put the lid completely on...

...and let it grow until the dough reaches the lid and starts leaking on the sides.

Put in a warm oven at 220°C (428°F) and turn the temperature down to 180°C (356°F). Let cook 40 to 45 minutes.

When baked, remove the lid...

...then unmold and leave to cool on a rack.