Make the Dough: In a large bowl, whisk together the flour, yeast, and salt. In a separate bowl, combine the warm milk, sugar, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.

First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Filling: In a small bowl, combine the softened butter, minced garlic, Italian herbs, salt, and pepper.

Assemble the Bread: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches. Spread the garlic butter mixture evenly over the dough. Sprinkle with the mozzarella and cheddar cheeses.

Cut and Stack: Using a pizza cutter or sharp knife, cut the dough into 6-8 long strips. Stack the strips on top of each other.

Cut into Squares: Cut the stacked strips into 2-inch squares.

Arrange in Pan: Grease a 9-inch springform pan or bundt pan. Arrange the dough squares vertically in the pan, creating a spiral or circular pattern.

Second Proof: Cover the pan with plastic wrap and let rise in a warm place for 30-45 minutes, or until puffy.

Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and the cheese is melted and bubbly.

Cool and Serve: Let the bread cool in the pan for 10 minutes before releasing it from the springform pan. Garnish with fresh parsley, if desired. Serve warm and enjoy!