1 C milk

1/4 C sugar

1/4 C butter

1 egg

5-6 cups flour

1 T yeast

1 C warm water

1 T sugar 

1/2 C melted butter 

1/4 C of Montello Butter Olive Oil

2-3 T Johnny's Garlic Spread

1/4 C parmesan cheese (finely grated), 

Extra Virgin Olive Oil to coat dough.

 In a medium saucepan, over medium heat, lightly scald 1 C milk. Turn off heat, add sugar and butter. Stir until melted, set aside to cool. In a medium sized bowl, combine 1 C warm water, 1 T yeast, 1 T sugar. Let dissolve and stir to combine. After the milk mixture has cooled to luke warm, your yeast should have bubbled up to a foamy mixture. Add cooled milk and yeast mixture to a heavy duty mixer. Add 1 C flour and mix well. Add additional 1 C flour , mix well, then add egg. Change to a dough hook and slowly mix additional flour (1 C at a time) until a thick ball of dough forms. After it is no longer sticking to the sides, remove the dough and place in a large bowl with enough room for the dough to at least double in size. Coat the entire ball with a little olive oil, cover with a thin towel, and let rise in a warm location for about an hour. After the dough has risen, remove from the bowl and place it on a floured surface. It will flatten slightly. Cut in half, then cut each half into thirds. Roll out six even logs, about 12-inches in length. In a bowl, mix the melted butter, Montello Butter Olive Oil, Johnny's Garlic Spread, and grated parmesan. One at a time, generously dip each rolled dough into the mixture, then set aside. Braid into two loafs. Do not pre-heat the oven. Once the dough has been braided and placed on a baking sheet, put in cold oven and turn on to 325-degrees. They will rise while it is heating. Watch closely, and after about 20 minutes they will start to brown. Depending on your oven, it could take a total of 30-40 minutes to completely bake.