In a small bowl, combine warm milk with granulated sugar. Sprinkle active dry yeast over and let sit for 5 to 10 minutes until foamy.

In a stand mixer bowl, mix all-purpose flour with salt. Make a well and add yeast mixture, egg, and softened butter. Knead on medium speed for 7 to 8 minutes until smooth.

Transfer dough to a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.

Punch down the dough and roll out to 1/4-inch thick on a floured surface. Brush with melted butter.

Sprinkle shredded mozzarella and grated parmesan, followed by garlic and herbs. Season lightly with salt and pepper.

Roll the dough tightly from one long side into a log, slice lengthwise, twist halves together, and shape into a swirl. Place in a greased loaf pan.

Cover loaf and let proof for 30 to 40 minutes.

Preheat oven to 350°F (175°C). Brush loaf with beaten egg and sprinkle more toppings if desired.

Bake for 30 to 35 minutes until golden brown, cool in pan for 10 minutes, then cool completely on a wire rack.