Take a deep bowl and add warm water, warm milk, sugar and active dry yeast to it. Mix it well.
Leave this mixture until the yeast becomes active. You can see a creamy foam on the top. It takes approximately 5-7 minutes.
Once the yeast becomes active, add all purpose flour (maida) and salt to it. Mix it well.
Now knead it to form a soft dough. This will take around 15 minutes. I generally knead my dough for longer time as I really like to do that, also it will heal in developing gluten.
Now tuck the dough and make it smooth. Add it to the greased bowl and cover it with a cling wrap. Leave it for 20 minutes or until it doubles in size.
Once the dough doubles in size, roll it a little. Make 3 folds of the rolled dough to match the size of the bread baking pan.
Place it on the greased baking pan and apply oil on top of it. Leave it until it doubles in size.
Once it doubles in size, place it inside the pre heated oven and bake it @ 175°C for 40-45 minutes.
Take out the bread when done and let it cool completely.
Cut the bread into desired slices. Your sandwich bread is ready!