1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, stir together the flour, sugar, yeast, and salt.

2. Add the warm milk and softened butter. Mix until a dough begins to form.

3. Knead the dough for 5–6 minutes, until it becomes smooth and stretchy. Add a little more milk if it feels too dry, or a small amount of flour if it feels too sticky.

4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 hour and 30 minutes.

5. In a small bowl, mix the softened butter, garlic, parsley, and salt. In another bowl, combine the mozzarella and cheddar.

6. Grease an 8 1/2 x 4 1/2-inch loaf pan and line a baking sheet with parchment paper.

7. Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a 4-inch circle.

8. Spread garlic butter over each dough round, then sprinkle with the cheese mixture.

9. Stack the rounds into 2 piles of 6, then place the stacks sideways into the loaf pan. Cover and let rise until puffy, about 45 minutes.

10. Preheat the oven to 325°F. Bake for 45–50 minutes, until golden brown. If the top browns too quickly, loosely cover it with foil.

11. Let the bread cool slightly, then brush with melted butter, sprinkle with a little salt, and finish with parsley. Serve warm.