Set the oven to 180C. Prepare a loaf tin. ( You don't need to line or spray).
Mix the soft butter, in a bowl with chopped parsley and crushed garlic. Add a little salt to the mix to season it. Set aside.
Put the flour and salt into a bowl. Add all the sugar except a teaspoonful. mix the rest together well.
Put the milk into a jug or bowl and heat very gently until JUST warm. Add the yeast and the teaspoon of sugar and stir well. Set aside for 5 to 10 minutes. The yeast should start to froth
Add all of the liquid and work together. At this stage, the dough may not be smooth and completely combined. But cover and let the dough autolayse or sit and absorb the water and soften just slightly just for 10 minutesNow, once it has had a small rest, continue to knead the dough until it is smooth and elastic. This should take about 8 or 9 minutes. The dough should be a little sticky too. Don't be tempted to add lots of extra flour to the dough. It is best if it is sticky. If you find it hard to knead use a bench scraper or egg slice and scrape it off the bench and fold over itself. Keep it moving, it will get better. Remove any excess dough from your hands by rubbing some flour on them over the dough on the bench. The sticky bits on your hands will come off and can be recombined. This way you shouldn't need to add too much extra flour and your hands won't be sticky. If by chance the dough is dry or doesn't come together well you can add a very small amount of water. This will be unlikely.Add the butter to the dough and knead that through until it is incorporated, smooth and nice and smooth and ëlastic. Gather into a ball. Spray a bowl with cooking spray or use 20 ml of oil and add the dough, turning it in the oil, and cover with cling wrap. Prove the dough until it is puffy and double in size. ( approximately 40 to 60 minutes)
Sprinkle a little flour onto the bench and turn out the proved dough. Roll the dough into a rectangle shape approximately 30 cm x 45 cm. (14 x 18 in) Spread the dough with garlic butter and parmesan cheese. Run a knife or cutter through the dough dividing into 3 equal strips, ( each approx 10 cm wide- 3 inches) length wise. Run a palette knife or egg slicer under the dough, lift it and stack the three pieces on top of each other
Sit the loaf tin on its small end standing up (It's easier to stack the bread into the loaf tin). Cut the dough into 8 or 10 equal pieces and stack them into the tin. Alternatively, divide the dough into 10 balls and roll each out into a circle, on a floured bench. Spread with garlic butter and cheese and fold in half. Once again stack into the tin.
Spray the top of the bread with cooking oil and loosely lay a piece of cling film on the top and let it prove again. This will take around 40 to 60 minutes to almost double or look beautiful and puffy. The rate it proves depends on the temperature in your kitchen.
Once ready paint the top with a little milk. Bake at 180 C / 350F for approx 35 to 40 minutes or until risen and golden brown.