In a large bowl or the bowl of a stand mixer, combine the warm water, warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.

Add the melted butter, salt, and half of the flour to the yeast mixture. Mix with a dough hook on low speed until combined. Gradually add the remaining flour until a soft dough forms.

Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes.

Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

While the dough is rising, prepare the topping. Melt the butter in a small saucepan, then add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in the chopped fresh herbs, Parmesan cheese, and red pepper flakes (if using).

Punch down the risen dough and place it on a lightly floured surface. Roll it out into a rectangle, about 12x18 inches.

Spread the garlic-herb-butter mixture evenly over the surface of the dough.

Cut the dough into six equal vertical strips. Stack the strips on top of each other and then cut the stack into six equal pieces.

Carefully place the dough stacks, cut-side up, into a greased 9x5 inch loaf pan. They should be arranged in two rows.

Cover the pan and let the dough rise again for another 30-45 minutes. While it rises, preheat your oven to 375°F (190°C).

Bake for 30-35 minutes, or until the top is deeply golden brown and the bread sounds hollow when tapped. Let it cool in the pan for a 5-10 minutes before transferring to a wire rack. Serve warm.