Step 1

In the bowl of a stand mixer fitted with a dough hook or a paddle attachment, add the yeast and the sugar.

Step 2

On the stovetop or in the microwave, heat the milk until it is warm to the touch, about 110 degrees F.

Step 3

Add the warm milk to the yeast and the sugar and whisk gently to combine.

Step 4

Cover the bowl loosely with a clean kitchen towel and let the yeast rise until frothy, about 5-10 minutes.

Step 5

Add 3 tablespoons of the room temperature butter, the egg, 2 1/3 cups of the flour, 1 teaspoon of the salt, 1 teaspoon of the garlic powder, and 1 tablespoon of the rosemary to the yeast mixture and beat on low speed until a soft dough forms, about 3 minutes.

Step 6

Using the extra flour, lightly dust a work surface.

Step 7

Turn the dough out onto the prepared work surface.

Step 8

Using more of the extra flour, lightly dust your hands.

Step 9

Knead the dough for 1 minute. The dough should be very soft but not too sticky. If it feels too sticky, add more of the extra flour.

Step 10

Shape the dough into a ball.

Step 11

Coat a bowl with nonstick spray.

Step 12

Place the dough into the greased bowl and cover it with plastic wrap or aluminum foil.

Step 13

Place the covered bowl in a slightly warm environment and let it rise until it doubles in size, about 1 hour-1 hour 30 minutes.

Step 14

Grease a 9x5-inch loaf pan.

Step 15

In a medium bowl, add 5 tablespoons of the extra soft butter, the remaining rosemary, the parsley, the remaining garlic, and the remaining salt and mix to combine.

Step 16

Cover the filling mixture tightly until ready to use, but do not refrigerate it.

Step 17

Punch down the dough to release the air.

Step 18

Turn the dough out onto the floured work surface, adding more of the extra flour if needed.

Step 19

Divide the dough into 12 equal pieces, about 1/4 cup each. They should be a little larger than a golf ball.

Step 20

Using the extra flour, lightly dust your hands.

Step 21

By hand, lightly flatten each dough ball into a circle about 4 inches in diameter.

Step 22

Spread 1-2 teaspoons of the filling mixture onto each dough circle.

Step 23

Sprinkle each dough circle with 1 tablespoon of the cheese.

Step 24

Fold the circles in half.

Step 25

Place the folded dough into the prepared loaf pan, round-side up.

Step 26

Cover the loaf pan with plastic wrap or aluminum foil and let it rise in a slightly warm environment until puffy, about 45 minutes.

Step 27

Adjust an oven rack to the lower third position.

Step 28

Preheat the oven to 350 degrees F.

Step 29

Bake until golden-brown, about 50 minutes. Tent the loaf with aluminum foil if the top of the loaf is browning too quickly.

Step 30

Place the loaf pan on a wire rack.

Step 31

Brush the loaf with the remaining melted butter and sprinkle it with the flaky sea salt.

Step 32

Allow the bread to cool for 10 minutes.

Step 33

Transfer the bread from the pan and serve warm.