Instructions

• Sift the flour into a large bowl, and add the caster sugar, yeast and sea salt. Mix these together so its all evenly distributed.
• Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
• Gently heat the milk until warm - but not piping hot.
• Add the milk and egg to the dry ingredients.
• Knead the dough together for 7-10 minutes.
• Transfer into a lightly oiled bowl, and cover with cling film. Let it rise for 1-2+ hours, or until doubled in size.
• Whilst the dough is proving, prep the filling by finely chopping the garlic cloves and prepping the parsley.
• Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle.
• Mix the garlic into the melted butter, and brush over the bread dough.
• Sprinkle over the mixed herbs, sea salt, chopped parsley and parmesan.
• Roll the dough from long side to long side, so that a long sausage is formed. Cut this evenly into 12 pieces.
• Using a large baking dish, put them in so they won't touch yet, in four rows of three.
• Cover the dish with cling film, and let them rise for another hour or so.
• Towards the end of the dough rising, preheat the oven to 180C/160CFan.
• Bake in the oven for 20-25 minutes, until golden brown and cooked through.
• Leave to cool, and then sprinkle over some more fresh parsley and parmesan.