In a small bowl, combine warm milk and granulated sugar. Sprinkle in active dry yeast and let it sit for about 5–10 minutes until foamy.

In the bowl of a stand mixer, mix all-purpose flour with salt. Add the activated yeast mixture, egg, and softened unsalted butter. Knead on medium speed for 7–8 minutes.

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

Turn the risen dough onto a floured surface and roll into a rectangle, approximately ¼ inch thick.

Brush the rolled-out dough with melted butter, then evenly sprinkle mozzarella cheese, parmesan, garlic, and chopped herbs over the surface.

Starting from one edge, roll the dough into a log, cut it lengthwise, and twist the two halves together.

Place the twisted dough in a greased loaf pan or on a baking sheet, let it proof for another 30–40 minutes.

Preheat your oven to 350°F (175°C) about 10 minutes before the dough finishes proofing.

Once preheated, brush the top with egg wash, sprinkle extra cheese or herbs, and bake for 30–35 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.