In a large mixing bowl, whisk together the flour, salt, malt powder or sugar and yeast. Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk and tap water until a soft dough forms. Turn onto a generously floured surface and knead, adding small amounts of flour as needed to keep the dough from adhering to the counter. You do not want a firm dough… it should be fairly slack, a little tacky and soft, yet smooth. Place dough in a clean bowl, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.