In the bowl of a stand mixer fitted with the hook attachment, combine the flour, active dry yeast, sugar, and salt. Mix to combine.
Warm up the whole milk and heavy cream in a saucepan over medium heat for 30 seconds to 1 minute, just until warm to touch. Add to the stand mixer.
Add the beaten egg to the stand mixer, as well. Knead for 10-15 minutes, until a smooth and pliable dough.
Transfer to a greased bowl, cover, and let rest for 1 hour in a warm environment to double in volume.
Divide the dough into two large pieces. Divide each large piece into 10-12 pieces.
Melt 4 tablespoons butter. Set aside.
Grease with butter 1-2 loaf pans, then line with parchment paper so it has flaps for easy removal. This recipe makes two medium-small loaves, or one large loaf.
Roll out each dough piece into a flat square, about ¼” thick, then brush lightly with the melted butter.
Mix the chives and half of the chopped parsley together in a small bowl. Sprinkle a little of the fresh herbs onto the melted butter, followed by 1-2 tablespoons grated cheeses. Continue to layer with remaining dough, butter, herbs, and grated cheeses.
Add to the prepared loaf pan(s). Gently flatten to help spread out into the loaf pan, if needed.
Cover and let rise in a warm environment for 40 minutes to 1 hour, until doubled in size.
Preheat oven to 350F.
Brush the top of the bread loaf(s) with an egg wash. Bake for 25-30 minutes, until browned on top. Let rest in the loaf pan at least 15 minutes. If making one larger loaf, cover with foil to bake an additional 10 minutes.
In a small saucepan, add the remaining 4 tablespoon butter to melt. Add the chopped garlic and remaining ¼ cup chopped parsley. Mix to combine. Brush the warmed butter mixture over the top of the bread loaf(s).
Enjoy with BUBBL’R Lemon Lime Twist’r for a complementary refreshment!
