Directions

1. Add milk and bread flour to a small saucepan and heat over medium heat. Whisk until the mixture thickens into a paste. Transfer to a small bowl and set aside to cool.
2. Add instant dry yeast, sugar, salt, and bread flour to the bowl of a stand mixer. Attach a dough hook and mix on low to incorporate. Add the warm milk, egg, Clebby’s Avocado Oil, and the cooked flour/milk paste. Knead the mixture until a dough forms, about 10 minutes.
3. Gently shape the dough into a ball. Cover and let rest until doubled in size, about 1½ -2 hours.
4. Meanwhile, preheat the oven to 400°F.
5. Slice the top off the head of garlic. Drizzle with a little olive oil and a pinch of salt. Wrap in foil and roast for one hour, until the exposed cloves are golden brown. Let garlic cool.
6. Squeeze the roasted garlic into a bowl with softened butter and Italian seasoning. Mash the garlic into the butter and set aside.
7. When the dough has doubled in size, dump it onto a floured work surface. Use a rolling pin to roll the dough out into a large rectangle.
8. Spread the garlic butter evenly across the surface. Sprinkle with shredded asiago and freshly grated parmesan cheese.
9. Slice into 12 pieces with a pizza cutter.
10. Grease a bread pan and add the slices of dough, stacking the pieces on their sides.
11. Cover and let the dough proof until it is soft and puffy, about 45 minutes.
12. Preheat the oven to 350°F.
13. Bake for 45-50 minutes, until very golden brown.
14. Let cool for 20 minutes before removing from the pan and serving.