In a small bowl, combine warm milk and granulated sugar, stirring gently to dissolve. Sprinkle active dry yeast over the top and let it sit undisturbed for 5 to 10 minutes until frothy.

In a stand mixer fitted with a dough hook, add all-purpose flour and salt, mixing briefly. Pour in the yeast mixture along with a large egg and softened butter, then knead for 7 to 8 minutes until smooth.

Transfer the kneaded dough to a greased bowl, cover with a towel, and let it rise for 1 to 1.5 hours until doubled in size.

Roll out the dough into a rectangle, approximately ¼ inch thick. Brush with melted butter, sprinkle with cheeses, garlic, and herbs. Season with salt and pepper.

Roll the dough tightly into a log, slice it lengthwise, and twist the halves together. Place in a greased pan, cover, and let it proof for 30 to 40 minutes.

Preheat the oven to 350°F (175°C) while the dough is proofing.

Brush the top of the loaf with egg wash, sprinkle with herbs or cheese, and bake for 30 to 35 minutes until golden brown and hollow when tapped.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.