1.  Mix 3 1/2 C of the flour, yeast and the salt in the bowl of a standing mixer fitted with a dough hook.  Mix the milk, water, butter, and honey in separate bowl.  Turn the machine on low and slowly add the liquid.  When the dough comes together, increase the speed to medium and mix for 5 minutes.  If the dough is still sticking to the sides of the bowl, add the remaining flour, one tablespoon at a time until the dough no longer sticks.  Continue to mix until the dough is smooth and satiny, about 5 more minutes.

2.  Form dough into a ball, place in lightly oiled bowl, cover and allow to rise until double, about 60 minutes.  Place dough on lightly floured surface and press into a square.  Roll the dough into a firm cylinder and pinch close the seam.  Place in a greased loaf pan, seam side down, cover and allow to rise until double, about 30  minutes.

3.  Bake at 350 degrees for 40-45 minutes until golden brown all over.  Remove bread from the pan, transfer to a wire rack and cool to room temperature before slicing.