In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the warm water, yeast and sugar. Let stand 5 minutes, the add the lukewarm milk and melted butter (or oil). Mix to combine.
Add 2 cups of the flour, the garlic powder, onion powder and salt. Mix to combine. Begin adding additional flour, in small increments, until you have a smooth, moist, but not sticky dough that cleans the bowl.
Remove the dough to a lightly floured surface and knead a few minutes until smooth. Form into a ball. Place into a greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
Meanwhile, prepare the Everything Mix by mixing together all the ingredients in a small bowl. Set aside. Grease an 8 1/2 x 4 inch loaf pan and set aside.
When dough has risen, remove to a lightly floured surface and gently deflate. Using a rolling pin, roll the dough into a rectangle about 10 x 15-inches. Scatter the Everything Mix evenly over the top of the dough and use your palms to press into the dough lightly.
**If the shaping instructions below are unclear to you, please refer to the Step-by-Step photos above the Recipe Card or the Recipe Video in this Recipe Card, for a visual summary of shaping.
Starting from the long, 15-inch edge, roll up the dough jelly-roll style. Pinch the seam together and flip the dough log over so the seam is at the bottom. Using a sharp knife, cut down the centred of the log, from end to end, cutting it into two pieces. Rotate the slices slightly so that the cut edge is facing up and place the pieces about 1-inch apart. Pinch together the two pieces at the farthest end, then twist the dough pieces together, pinching together the near ends once twisted. Place the dough into the prepared 8 1/2 x 4-inch loaf pan. Cover with plastic wrap and let rise until it has crested the pan by 1 - 1 1/2 inches in the centre, about 45 minutes.
Preheat oven to 375F (Regular Bake setting), with rack in the centre of the oven. Bake loaf for 35-40 minutes, or until the loaf reaches at least 195F internal temperature. **Be sure to check at about 25 minutes and loosely cover the top of the loaf with a sheet of aluminum foil, if sufficiently browned at that point, to prevent over-browning.
Remove from oven, then immediately remove the loaf from the pan to a cooling rack to cool at least 1 hour before slicing. Avoid slicing a hot loaf, to prevent a gummy crumb.
Be sure to read the Ingredient Notes above this Recipe Card, for more details and substitution suggestions. You will also find Step-by-Step photos there, Frequently Asked Questions and my Baking Tips for this recipe.