1. Activate the yeast. In a large mixing bowl, combine the warm milk, sugar and instant yeast. Stir gently and let it sit for about 5 minutes. The milk should be comfortably warm, not hot. If using active dry yeast instead of instant yeast, allow it to foam before continuing.

2. Make the dough. Add the egg, softened butter, salt and flour to the yeast mixture. Mix until a shaggy dough forms. Transfer it to a lightly floured surface and knead for 8–10 minutes, or use a stand mixer with a dough hook for about 5–7 minutes. The dough should become smooth, soft and elastic. It may feel slightly tacky, but it should not stick heavily to your hands. Add extra flour sparingly if necessary.

3. Let the dough rise. Place the dough in a lightly greased bowl and turn it once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 60–90 minutes, or until doubled in size.

4. Prepare the garlic Parmesan butter. While the dough rises, combine the melted butter, minced garlic, grated Parmesan, chopped parsley, Italian seasoning and black pepper in a bowl. Mix well until the garlic and herbs are evenly distributed, then set aside. Freshly grated Parmesan melts and coats the bread beautifully, while fresh garlic gives the most delicious aroma.

5. Shape the pull-apart pieces. Once the dough has doubled, gently punch it down and transfer it to a lightly floured surface. Roll it into a rectangle approximately 12 × 16 inches (30 × 40 cm). Brush the surface generously with the garlic Parmesan butter mixture, reserving a little for the top. Cut the dough into small squares, approximately 2–3 inches (5–7 cm) wide.

6. Arrange the dough in the pan. Lightly grease a loaf pan or a round baking dish. Stack or arrange the dough squares loosely in the pan, allowing a little room for expansion. Sprinkle a little extra Parmesan between some of the layers for even more cheesy flavor. Cover the pan and let the shaped dough rise for another 25–35 minutes, until noticeably puffy.

7. Preheat the oven. Preheat your oven to 350°F (175°C) while the dough finishes its second rise. Brush the top of the bread with the remaining garlic butter. Sprinkle with extra Parmesan and a little parsley if desired.

8. Bake until golden. Bake for 25–30 minutes, until the top is golden brown and the bread is cooked through. If the top begins browning too quickly, loosely cover it with aluminum foil for the final 10 minutes. For the most reliable result, check that the center is fully baked. The internal temperature should reach approximately 190°F (88°C).

9. Add the final garlic butter. As soon as the bread comes out of the oven, brush the top with a little extra melted garlic butter if you have some left. Sprinkle with fresh parsley and a final dusting of Parmesan. Let the bread rest in the pan for about 5–10 minutes.

10. Pull apart and serve. Bring the bread to the table while it is still warm. Gently pull apart the soft, buttery pieces and enjoy the fragrant garlic, savory Parmesan and fluffy homemade dough. Serve immediately for the best texture and flavor.