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Warm the milk, add yeast and sugar, stir slightly, and cover for 15 minutes
In a mixer bowl (or on your counter), add flour and salt, then pour the milk mixture in the center and add butter
Knead until soft and smooth. Cover and let rest for 30–45 minutes or until doubled in size
Cover the garlic cloves with olive oil and confit over low heat for 15–20 minutes. Remove from the oil and mash with a fork until smooth
Mix the mashed garlic with butter and chopped parsley until well combined
Roll out the dough into a rectangle, spread ¾ of the garlic butter mixture, and sprinkle the cheese evenly on top
Divide the dough into three equal parts, place one on top of the other, then cut into small rectangles and arrange them in a 9x5" loaf pan
Bake at 375–400°F (190–200°C) for 30–40 minutes, until golden
Brush with the remaining garlic butter while still warm