1. Combine warm milk and sugar in a small bowl. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.

2. In a stand mixer bowl, mix flour and salt. Add egg, softened butter, and yeast mixture. Mix and knead for 7–8 minutes until smooth and elastic.

3. Transfer dough to a greased bowl, cover, and let it rise in a warm area for 1 to 1.5 hours until doubled.

4. Punch down dough and roll it out into a ¼-inch thick rectangle on a floured surface.

5. Brush with melted butter. Sprinkle evenly with mozzarella, parmesan, garlic, herbs, and season with salt and pepper.

6. Roll tightly into a log from the long side. Slice lengthwise, then twist the two halves with the filling facing up.

7. Shape into a swirl or braid. Place in a greased loaf pan or on a baking sheet.

8. Cover and proof for 30–40 minutes.

9. Preheat oven to 350°F (175°C). Brush top with egg wash and sprinkle optional toppings.

10. Bake for 30–35 minutes until golden and cooked through.

11. Cool in the pan for 10 minutes, then transfer to a wire rack before slicing.