Activate the Yeast: In a small bowl, combine warm water, warm milk, sugar, and brown sugar. Stir to dissolve the sugars and sprinkle the yeast on top. Let sit for 5-10 minutes until frothy.

Combine Wet Ingredients: In a large mixing bowl, add olive oil and salt. Once the yeast mixture is ready, pour it into the bowl with the olive oil and salt. Stir to combine.

Add Flour: Gradually add flour, one cup at a time, mixing to form dough. Once combined, transfer dough to a lightly floured surface and knead.

Knead the Dough: Knead dough for 8-10 minutes until smooth and elastic, adding more flour if needed. You can also use a stand mixer with a dough hook for 5-7 minutes.

Let the Dough Rise: Place dough in a greased bowl, cover with a cloth, and let rise for 1-1.5 hours, or until doubled in size.

Shape the Dough: Punch down dough and shape it into a loaf by folding the edges inward and rolling it up. Pinch the seams together.

Second Rise: Place the shaped dough into a greased 9×5-inch loaf pan, cover with a cloth, and let rise for 30-45 minutes until just above the rim of the pan.

Preheat the Oven: Preheat oven to 375°F (190°C) while dough is rising.

Bake the Bread: Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. The internal temperature should be around 190°F (88°C).

Cool and Serve: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.