Let's Begin!

Dough

• Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment.
• Heat the milk on the stove or in the microwave until warm to touch, then pour on yeast mixture.
• Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after.
• Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes.
• Transfer the dough to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. Shape into a ball.
• Place the dough in a greased bowl and cover with plastic wrap. Place in a slightly warm environment to rise until doubled in size.
• As the dough rises, prepare the filling in the next step and grease a 9×5 inch loaf pan.

Filling

• In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. Cover tightly and set aside until ready to use.

Let's Assemble and Bake!

• Preheat oven to 350F.
• Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball.
• Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter.
• Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up.
• Cover with plastic wrap and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
• Bake the bread until golden brown for 50 minutes.
• Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.