In a stand mixer bowl, combine warm milk, sugar, and yeast; let sit for 5 minutes until foamy.

Add 3 cups of flour, salt, and 4 tbsp softened butter. Mix with a dough hook on low speed.

Gradually add remaining flour until a smooth, slightly tacky dough forms. Knead for 7 minutes.

Place dough in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.

In a small bowl, cream together 0.5 cup softened butter, minced garlic, parsley, and oregano.

Punch down dough and roll into a 12x18 inch rectangle on a floured surface.

Spread the garlic herb butter evenly over the dough, leaving a 0.5 inch border.

Sprinkle mozzarella and parmesan cheese over the butter layer.

Roll the dough tightly from the long edge into a log.

Cut the log in half lengthwise to expose the internal layers, then twist the two strands together.

Place the twisted loaf into a greased 9x5 inch loaf pan. Cover and rise for 30 minutes.

Preheat oven to 375°F (190°C).

Bake for 30 minutes until the crust is golden brown and the internal temperature reaches 190°F.

Allow to cool in the pan for 10 minutes before transferring to a wire rack.