INGREDIENTS

4-3/4 cups all-purpose flour plus more if needed

2 packets instant yeast

1 teaspoon kosher salt

1 cup warm whole milk

2/3 cup warm heavy cream

3 tablespoons honey

2 tablespoons Vermont Creamery Cultured Butter, at room temperature

1 large egg, at room temperature

1 stick (8 tablespoons) Vermont Creamery Cultured Butter, at room temperature

2-3 cloves garlic, grated, use to your taste

1/3 cup freshly grated parmesan cheese

2 tablespoons dried parsley

1 tablespoon chopped fresh sage or oregano

flaky sea salt, and fresh thyme, for topping

In the bowl of a stand mixer combine the flour, yeast, and salt. Add the warm milk, warm heavy cream, honey, the egg, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour.

To make the garlic butter. Combine the butter, garlic, parmesan, parsley, sage, and a pinch of salt together in a small bowl.

Transfer the dough to a work surface and cut into 4 equal pieces. Working with 1 dough piece at a time, roll into a large rectangle (roughly 14x10 inches) on a lightly floured surface. Spread 1/4th of the garlic butter over the dough, then cut lengthwise into 3 strips. Cut the strips crosswise into 4 strips each, making 12 squares (see above photo). Stack all 12 dough squares, 1 on top of the other. Repeat with remaining 3 dough pieces and remaining garlic butter. Arrange stacks in a lightly buttered tube pan, standing up like little books, allowing gaps between dough pieces (see above photo).

Cover the pan with plastic wrap, and let rise in a warm place until the dough almost reaches the top, about 1 hour. Preheat oven to 350 degrees F.

Transfer to the oven and bake until the bread is golden brown, 30 to 40 minutes. Let stand in the pan 5 minutes, then carefully remove. Brush with additional melted butter, if desired, and sprinkle with flaky sea salt.