Ingredients
Dough
3 cups all-purpose flour
2¼ tsp (1 packet) instant or active dry yeast
1 tbsp sugar
1 tsp salt
¾ cup warm milk (110°F / warm, not hot)
¼ cup melted butter
1 large egg
Cheese & Herb Filling
1½–2 cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a mix)
3 tbsp melted butter
2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
1 tsp dried dill or Italian seasoning
1 tsp garlic powder (or 1 clove minced)
¼ tsp black pepper
Optional: pinch of paprika or red pepper flakes
Topping
1 tbsp melted butter
Extra herbs for sprinkling
Instructions
Make the dough
In a large bowl, combine warm milk, yeast, and sugar. Let sit 5 minutes if using active dry yeast.
Stir in melted butter, egg, salt, and flour. Knead 6–8 minutes (by hand or mixer) until smooth and elastic.
First rise
Place dough in a greased bowl, cover, and let rise 60–90 minutes, until doubled.
Prepare filling
Mix melted butter, herbs, garlic, pepper, and paprika. Set cheese aside.
Shape the bread
Roll dough into a rectangle about 12×16 inches.
Brush with herb butter, sprinkle evenly with cheese.
Cut into strips, stack them, then cut stacks into sections.
Fill the pan
Grease a loaf pan. Place dough stacks upright (like files in a drawer).
Cover and let rise 30–40 minutes until puffy.
Bake
Bake at 350°F (175°C) for 35–40 minutes.
If browning too fast, tent loosely with foil.
Finish & serve
Brush with melted butter, sprinkle with herbs.
Cool 10 minutes, then pull apart and enjoy.