Add warm milk ( room temp, not straight from the fridge)
Add the rest of your egg (whisked) into the bowl
stir until everything is mixed up and you can form a firm ball of dough – remove the dough from the bowl and place on floured countertop
Sprinkle flour on top of the dough also.
Begin folding the outside edges of the dough into the middle, and repeat on all sides – really kneading and working the dough – always folding into the centre.
Your dough shouldn't stick to any surface of the countertop now, and it should be a nice smooth ball
Put the dough on a baking tray/cookie shoot and let it rest, covered with a clean tea towel. It should be double the size, and then you know it's ready to move on to the next step. Leave it alone for about an hour and check.
While it's resting you can grab your fresh mozarella and cut into medallions and then into halves again.
Now you can check on the dough. Make sure it's risen to double, and then gently with your fingertips, flatten it out into a bigger circle, and leave it to be about 1 cm thick all the way around.
Place your dough on a parchement paper lined cookie sheet.
Use a sharp knife and 'score' or almost cut through your dough by making straight lines from the top to the bottom. Don't cut all the way through. Lines should be about 1 cm apart
Then, do the same thing in the opposite direction, making nice little squares.
Brush egg wash around the edges of the circular-dough.
Grab Your Garlic Butter Spread Ingredients
In a bowl combine all ingredients together until blended nicely.
With a spoon or spatula, gently cover an even layer on top of your dough, reaching all squares, and make sure you get inside of the little lines you created while scoring.
Take your mozarella halves, and tuck them into all of the crevaces/lines you created while scoring the bread. To make it easiest, start at the bottom and work your way up.