In a large bowl, add your warmed buttermilk, sugar, and yeast and whisk together. Cover with a clean tea towel and let sit for yeast activation for about 5 minutes.

Once the yeast has activated, add the softened butter, egg, salt, garlic powder, and 1 cup of the bread/strong flour. Mix together. Once it is mixed together, add another cup of flour and incorporate that into the dough. Lastly, add the last cup of flour. (It can be hard to see a dough forming here because of all of the flour and it will not form a good ball if you are just mixing with a silicone or wooden spoon. I just pour the mixture onto my work table and begin kneading, and it will turn into a dough ball with some elbow grease.)

Pour the dough onto a floured work table and knead for 5 minutes. At the end of five minutes, you should have a smooth ball of dough. Tuck the sides under the dough to form a ball and place into a medium bowl and coat the dough in a thin layer of olive oil. Cover the bowl with plastic cling film and a clean tea towel and let rise in a warm place for 2 hours.

When the dough has risen, punch down to let out the air. Pour the dough onto your floured work table and roll the dough out into a 12”x7” rectangle. Sprinkle the grated mozzarella and cheddar cheese onto the dough surface leaving a 1/2" on the sides empty.

Roll your dough into a log and pinch the ends together to form seams to keep the cheese inside of the dough.

Place the log on its seam on your work table. Take a sharp knife and cut the log down the middle forming two pieces of dough. Do your best to keep the cheese from spilling out.

Take your two pieces of dough and wrap them around each other like a rope. Pinch the end seams together and place in a greased loaf pan. Stuff any of the cheese that fell out back into the cheese dough. Cover with the tea towel and let sit 30 minutes for a second rise.

Once the 30 minutes rise is completed, preheat your oven to 350℉/180℃/Gas Mark 4.

Melt the 1/4 c. of butter in the microwave and mix in the garlic powder and parsley. Brush the butter wash onto the top of cheese dough. Place the cheese dough in the oven and bake for 45-55 minutes.

Remove from the oven and let cool for 10 minutes before removing from the loaf pan.