Preparation

• In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
• Add the egg, melted butter, and salt. Gradually stir in the flour until a soft dough forms.
• Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
• Place in a greased bowl, cover, and let it rise for 1 to 1.5 hours until doubled.
• While the dough rises, melt 2 tablespoons butter in a pan. Add minced garlic and sauté until fragrant. Stir in fresh thyme and let cool.
• Roll out the risen dough into a 9×14 inch rectangle. Brush with garlic herb butter and sprinkle evenly with shredded mozzarella.
• Roll the dough tightly into a log from the long side. Slice it in half lengthwise to expose the layers.
• Twist the two halves with cut sides facing up and place into a greased loaf pan.
• Cover and let rise again for 30–40 minutes.
• Preheat oven to 350°F (175°C) and bake for 30–35 minutes until golden brown.
• Cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm.