Preparation: 

Make the Tangzhong

• Add all the 72ml water, 72ml milk and 23g bread flour to a small saucepan. Before turning on the heat, whisk the ingredients together, smoothing out any lumps of flour. Once combined, place the saucepan on medium low heat, stirring constantly until it thickens to a paste-like mixture, about 5 minutes.
• Remove from the heat and transfer the tangzhong into a heat-safe bowl. Set aside to cool to a lukewarm temperature, about 85°F/30°C.

Mix the dough:

• To the bowl of a stand mixer, combine the tangzhong mixture, milk, sugar, salt, instant yeast, 2 eggs and about half of the flour (2 cups/240g). On low speed, mix with the dough hook attachment until combined and smooth. While on low speed, gradually add the remaining half of the flour (2-1/4 cups/270g). Continue to mix until fully combined. The dough will be thick and slightly dense.
• While on low speed, add the softened butter, one tablespoon at a time. Allow butter to fully incorporate between additions. This could take up to 5 minutes. While adding the butter, the dough will begin to smooth out and become softer.
• Knead dough for 10-15 minutes on low speed, until it comes to a full window pane (check blog post for tips on the windowpane test). At this point, the dough should feel very soft and elastic. It will become easier to handle after it rises during bulk fermentation.

Bulk Fermentation:

• Place the dough into a larger, greased bowl. Cover with a plastic bowl cover or clean kitchen towel. Let rise until doubled in size, about 60-90 minutes.
• In a small bowl, combine all the ingredients for the filling, except the cheese: the butter, rosemary, parsley, salt and garlic. Set aside.

Shaping: 

• Grease two, standard size loaf pans (8.5 x 4.5 x 2.5-inch pan) with nonstick spray and set aside.
• Turn dough onto a lightly floured work surface and deflate. Divide dough into 2 equal pieces, each weighing about 525g. This recipe makes 2 loaves.
• With a rolling pin, roll the bread dough into a 12x16 inch rectangle. Spread the butter mixture on top. Sprinkle the grated cheese over the butter.
• With a pizza cutter, cut 12 equal pieces (3 rows across and 4 rows lengthwise). Each piece should be 4 inches squared.
• Fold each piece in half and place them upright in the pan with the folded side down, resting inside the pan.
• Cover and let rise in size about 50%. Depending on how warm your kitchen is, this may take 30-45 minutes. Adjust the oven rack to the bottom third position. While loaf is rising, preheat oven to 350°F.
• Uncover the bread. Place the loaf pans on a baking sheet and place in oven (the baking sheet will keep any melted butter from dripping on the bottom of the oven. Bake for 30-35 minutes or until internal temperature reaches at least 190°F. Check the bread at around 20 minutes - if it is browning too quickly, lightly cover it with foil and continue baking.
• Remove from oven and immediately brush the top of the loaves with 3 tablespoons melted butter. Sprinkle sea salt flakes on top. Allow the loaf to rest in the pan for 10 minutes before removing to a wire cooling rack. Let cool an additional 15 minutes before enjoying.
• To serve, place on a cutting or bread board and let everyone pull apart their own pieces. It should pull apart easily.
• Store any leftovers in a bread bag or airtight container at room temperature for up to 6 days.