Place the brown sugar, salt and butter in a saucepan with the milk, heat gently stirring continuously until the sugar has dissolved, then leave to cool until lukewarm.
Stir the yeast into the lukewarm water with the granulated sugar and leave for 10 minutes until frothy.
Stir the yeast liquid into the lukewarm milk mixture, then add half of the flour and beat until smooth.
Gradually work in the remaining flour to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and satiny.
Shape into a ball, place in an oiled plastic bag and leave to rise in a warm place until it has doubled in size.
Divide the dough into 2 equal pieces and shape into two small loaves.
Place in well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Brush the loaves with a I ittle melted butter and leave to rise until doubled in size.
Bake in the center of a moderate oven (350°F) for about 1 hour until evenly browned on top and the loaves sound hollow when the bottoms are tapped.
Turn out of the pans and cool on a cake rack.