1-Combine 3/4 cup milk, 2 1/4 teaspoons yeast, 2 tablespoons honey, 3 eggs, 3 1/2 cups flour, and 1 teaspoon salt in a stand mixer bowl. Mix with a dough hook until the flour is fully incorporated, about 4-5 minutes. Add 2 tablespoons of room temperature salted butter and mix for another 2-3 minutes. If the dough feels sticky, add more flour until it’s smooth, then cover and let it rise at room temperature for 1 hour or until doubled in size.

2-While the dough rises, mix the remaining 4 tablespoons of salted butter with 1 to 2 cloves of grated or finely chopped garlic, 1/4 cup parmesan cheese, 1/2 cup finely chopped fresh basil, 1 tablespoon fresh sage, and 2 tablespoons fresh thyme in a small bowl.

3-Punch down the risen dough and roll it out on a floured surface into a 12 x 18 inch rectangle. Spread the garlic herb butter mixture evenly over the dough, then roll it from the long edge into a log, pinching the seam to seal.

4-Cut the log in half lengthwise, leaving one end intact. Turn the halves to expose the filling, then cross and twist the ropes over each other to form a twisted shape. Coil each half in opposite directions to create an S shape, transfer to a parchment-lined baking sheet, cover, and let rise for 45 minutes.

5-Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes until it’s golden brown and cooked through. Brush the top with butter and serve warm with additional butter.