1. For the dough, combine the milk, sugar and yeast and set aside for about 10 minutes until foamy.
2. Mix the milk-and-yeast mixture, butter, salt, garlic and flour to form a soft but workable dough (add a little extra flour if it’s too soft or extra milk if it’s too stiff). Knead for about 8 minutes until smooth and elastic. Shape the dough into 3cm balls.
3. For the topping, combine the parsley and garlic. Dip the dough balls into the butter then roll in the garlic mixture. Layer into a 24cm x 12cm loaf tin. Sprinkle over a thin layer of the garlic mixture and drizzle some butter in between the layers. Combine the remaining garlic mixture with the butter and keep aside. Cover and allow to rise for about 1 hour until double in volume.
4. Preheat oven to 180°C. Sprinkle salt over the bread and bake for about 40 minutes until golden brown and cooked. Spoon the remaining garlic-butter mixture on top and bake for 5 minutes.
Republished with kind permission. Extracted from The Baking Book by Your Family, published by Human & Rousseau.