Place warm water in a small bowl. Sprinkle the yeast on top of the water. Stir around with a fork or spoon and allow to rest and activate for 10 minutes.
In the bowl of a stand mixer or a large bowl, combine the yeast mixture, warm milk, sugar, salt, cubed butter, and 2 cups of the flour and stir with a wooden spoon or rubber spatula to combine.
Attach the dough hook and mix on low speed. Gradually add the remaining flour until the dough is soft and tacky, but not sticky (it should feel like fresh PlayDoh). Continue to mix until a soft ball of dough forms and pulls away from the sides of the bowl. This should take several minutes.
Place the dough in a lightly oiled bowl and flip it over so the ball of dough is completely coated in oil. Cover lightly with a kitchen towel and set in a warm place to rise until doubled in size, about 1 hour.
When the dough has risen, spray a loaf pan with nonstick spray and set aside. Turn the dough out onto a lightly floured surface. Gently pat and press the dough into a 9" x 12" rectangle. You may also use a rolling pin, but be gentle.
Starting at the short end, roll the rectangle up into a tight log. Pinch the ends to seal and tuck the ends of the roll under the bread. Place into prepared loaf pan, and cover again loosely with a kitchen towel and allow to rise until doubled in size, about 45 minutes to 1 hour.
Position an oven rack to the middle setting and preheat the oven to 400ºF.
Brush the loaf with the melted butter, then bake for 30 to 35 minutes, rotating the loaf halfway through. Loaf is done with it is golden brown and makes a hollow sound when you tap on it.
Remove from the oven and allow to cool in the pan for 10 minutes. Remove loaf from the pan and allow to cool completely on a wire rack before slicing. Bread can be stored in an airtight bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. Bread freezes well, up to 1 month. Thaw in refrigerator before consuming.
*If you don't have Bob's Red Mill brand, any bread flour will do.