In a stand mixer, combine 2 cups of all-purpose flour with 1 teaspoon of salt. Mix well.

Warm 1 cup of water, ½ cup of milk, and 3 tablespoons of butter over medium heat until melted. Cool to 110-115°F, stir in 1 tablespoon of sugar and 1 packet of active dry yeast. Let sit for 10 minutes.

Add the yeast mixture to the flour mixture along with 1 beaten egg. Mix on low speed. Gradually incorporate remaining flour (about 1 to 1.5 cups) until a soft dough forms.

Turn dough onto a floured surface and knead for 5-7 minutes until smooth. Allow to rest for 5-10 minutes.

Flatten dough to a rectangle, sprinkle with 1 teaspoon of garlic salt, 1-2 minced jalapenos, 1 cup of shredded cheddar cheese, and ½ cup of grated Parmesan cheese. Roll tightly into a log.

Cut the log in half vertically and twist the pieces together. Place in a greased loaf pan.

Cover with a towel and let rise in a warm spot until doubled (about 1 hour). Preheat oven to 350°F.

Bake in the preheated oven for 40-50 minutes until golden brown. Cover loosely with foil if browning too quickly.

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