In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for about 10 minutes until foamy.

Add eggs, unsalted butter, all-purpose flour, and salt to the mixture. Mix until a smooth dough forms and knead for 5-7 minutes.

Let the dough rise in a greased bowl, covered, for about 1 hour or until doubled in size.

Melt unsalted butter in a saucepan, add minced garlic and sauté for 2 minutes. Stir in fresh herbs and allow to cool.

Roll out the risen dough into a rectangle (12x18 inches) on a floured surface, about ½ inch thick.

Spread the cooled garlic herb butter over the rolled out dough. Sprinkle shredded mozzarella on top.

Roll the dough tightly from one edge and slice it down the middle. Twist the halves together and place it in a loaf pan.

Cover the loaf loosely and let rise for another 30-40 minutes while preheating the oven to 350°F (175°C).

Brush the top with an egg wash and sprinkle any reserved mozzarella on top.

Bake for 35-40 minutes or until golden brown. Remove and cool in the pan for 15 minutes before slicing.