• Sift the flour into the mixer bowl, add the yeast and mix well. Add sugar, salt, water and milk and mix until combined. Knead until the dough is soft, about 8-10 minutes at low speed. The dough is quite loose, but after rising it can be shaped nicely.
• When the dough is kneaded, cover the mixer bowl tightly with cling film and a kitchen cloth. Let it rise for about 2 hours in a warm place, away from drafts. It should double in volume.
• Kiedy ciasto wyrośnie, masz dwie opcje - proste formowanie, lub droga na skróty. :)

opcja1: Formowanie

• Place the dough on a board dusted with flour. Dust the bread and your hands with flour as well, to prevent them from sticking. Gently stretch the dough into a roughly square shape.

  Now imagine that the cake in front of you is a shirt and you are buttoning it. With your left hand, grab the far left corner of the dough, and with your right hand, grab the right corner and join them in the middle. Then grab the edge a little lower and do the same until you reach the corner closest to you. When the bread "shirt" is buttoned, gently roll the dough, starting from the lower (closest) edge, away from you. Try not to apply too much force so as not to degas the dough.
  
• Przełóż ciasto do foremki, przykryj wilgotną ściereczką i pozwól wyrastać przez ok. 45 minut.
• Pod koniec wyrastania ciasta nagrzej piekarnik do 190℃ (góra-dół).

opcja2: Na skróty

• Gently transfer the dough directly into the tin. Cover with a damp cloth and let rise for about 45 minutes
• Pod koniec wyrastania nagrzej piekarnik do 190℃ (góra-dół).

Baking

• Wyrośnięty bochenek posmaruj roztrzepanym jajkiem, wstaw do piekarnika, na dolny poziom i piecz 40-45 minut aż stanie się złoto-brązowy,

  Well-baked bread should sound hollow when removed from the pan and tapped on the bottom.
• Brush the loaf with melted butter and let it cool on a rack.