Mix the flour, salt and sugar together in a large bowl. Disolve yeast in milk. Add half of the water and the whole milk mixture to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.

Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.About 7-10 minutes.

Return the dough to the bowl, cover it with kitchen towel and keep warm until the mixture doubles in size.
When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 60cm x 25cm, you don't need to trim the edge. 
Spread the top of each with 1/2 butter then scatter the crushed garlic, chopped parsley and grated mozzarella cheese over both rectangles.
Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.
Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins (don't worry if your dough doesn't reach the edge of the tins, the dough will rise again with the final proof). Cover the tins and set aside to rise for 30-45  minutes. At this stage, if you want to freeze the loafs you can. 

Preheat oven to 175° Celsius.

Remove kitchentowel from the loaf tins and bake in the over for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.
Tank you for stopping by. Enjoy!