Add the water, milk, butter, granulated sugar, and instant yeast to the bowl of a stand mixer and whisk to combine.

Next, add the flour and salt to the bowl. Use the dough hook attachment to mix the dough on low speed (Kitchenaid #2) until it forms a ball– about 1 minute.

Increase the speed to medium-low (Kitchenaid #4) and knead the dough until it is soft and tacky– about 3-5 minutes. If the dough sticks to the bowl at any point while kneading, just sprinkle in another tablespoon of flour.

Lightly oil your hands and remove the dough from the hook and bowl. Shape the dough into a smooth ball. Lightly grease a 6" round pan with butter or nonstick cooking spray. Place the dough in the pan and then set it in a warm place to rise until doubled in size– about 1.5 hours.

Brush the top of the bread with the egg wash and place the pan in your air fryer basket. Air fry at 340ºF/171ºC for 15 minutes, or until the top of the bread is golden brown.

Then carefully run a knife around the edge of the pan and remove the bread. Place the bread back into the air fryer and cook for another 12-15 minutes, or until the bottom is lightly browned and the bread sounds hollow when you knock on it.

Allow the bread to cool completely. Then slice and enjoy.