In a large mixing bowl, whisk together the bread flour, instant yeast, fine sea salt, and granulated sugar until well combined.

Add the warm water and whole milk to the bowl of a stand mixer fitted with the hook attachment. With the mixer running on low, gradually add in the dry ingredients. Mix until a shaggy dough forms.

Increase the mixer speed to medium and continue to mix for 5-7 minutes, or until the dough becomes smooth and elastic.

Add the room-temperature butter to the dough and mix until it is evenly incorporated.

Remove the dough from the mixer bowl and shape it into a ball. Grease the bowl with vegetable oil and place the dough back in the bowl. Cover with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until it doubles in size.

Once the dough has doubled in size, punch it down to release the air. Reshape the dough into a ball and transfer it to a greased loaf pan.

Cover the loaf pan with plastic wrap and let the dough rise again for 1 hour, or until it has puffed up.

Preheat the oven to 350°F (177°C).

Bake the bread for 35-40 minutes, or until it is golden brown on the outside.

Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.