Dough

1. Warm room-temperature milk (225 ml), add sugar and sprinkle instant dry yeast; mix and set aside until slightly active.
2. Sift bread flour (300 g) into a bowl; add salt and mix to combine.
3. Slowly add the yeast mixture to the flour and mix until a sticky dough forms.
4. Knead by hand about 3–4 minutes, then add 20 g soft butter; continue kneading (or use mixer) about 15 minutes until soft, smooth and elastic; perform windowpane test.
5. Place dough in a greased bowl, cover and let rise in a warm spot for 1 hour until doubled.

Garlic butter

1. Combine garlic paste, 50 g soft butter, chilli flakes, chopped parsley and salt to taste to make the garlic butter.
2. (Optional) For fresh garlic paste, cook garlic in oil until soft then blend until smooth before mixing with butter.

Assembly & Baking

1. Punch down the risen dough and roll it out evenly on a lightly floured surface.
2. Spread the garlic butter all over the dough, making sure there are no empty spots.
3. Sprinkle or layer mozzarella (150 g) and cheddar (100 g) evenly over the garlic butter.
4. Cut, stack or fold the dough as directed, then arrange in a bread pan without packing too tightly.
5. Cover and let the shaped loaf rise for another hour; preheat oven to 180°C (350°F) during the last part of proofing.
6. Brush extra garlic butter on top before baking.
7. Bake in the preheated oven for about 30 minutes until golden brown and crispy.
8. Remove from oven and serve warm to enjoy melted cheese and garlic aroma.