In a small bowl, combine warm milk and granulated sugar. Sprinkle the active dry yeast over the top, allowing it to sit for 5 to 10 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour and salt. Once the yeast mixture is foamy, add it along with the large egg and softened unsalted butter to the dry ingredients.

Transfer the kneaded dough to a greased bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours until doubled in size.

On a lightly floured surface, roll the dough into a rectangle approximately ¼ inch thick.

Brush the rolled-out dough with melted butter, then sprinkle with mozzarella, parmesan, minced garlic, and herbs. Season with salt and pepper.

Starting from one long edge, roll the dough tightly into a log and slice it lengthwise to expose the filling. Twist the halves together.

Transfer the twisted dough into a greased loaf pan or onto a lined baking sheet and cover it to proof for 30 to 40 minutes.

Preheat your oven to 350°F (175°C). Brush the loaf with an egg wash for a shiny finish if desired.

Bake for 30 to 35 minutes until golden brown and the bread sounds hollow when tapped.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.