Activate the yeast

• In a large bowl, combine the warm milk, warm water, sugar and yeast.
• Let sit until foamy.

Make the dough

• Add the egg and melted butter, then whisk until combined.
• Add the bread flour, salt, Italian seasoning, garlic powder and onion powder.
• Knead until the dough is smooth and slightly tacky, using a little oil if needed instead of extra flour.

First rise

• Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size.

Prepare the garlic herb butter

• Mix together the softened butter, garlic and Italian seasoning.

Fill and cut the dough

• Roll the dough into a large rectangle and spread the garlic herb butter evenly over the surface.
• Sprinkle generously with shredded cheese.
• Cut the dough into 3 even strips and then 5 squares, then stack the squares on top of each other.

Assemble and second rise

• Place the stacks upright into a lined loaf pan.
• Cover and let rise again.

Bake

• Bake at 175 °C until golden brown and cooked through.
• If the top browns too quickly, loosely tent with foil for the remaining bake time.

Garlic butter topping

• While the bread is baking, combine the melted butter, garlic and parsley.
• Brush generously over the warm bread as soon as it comes out of the oven.