Cheesy Garlic
Layer Bread

Method
Pour the milk and water into the bowl of a stand mixer. On top of the liquid ingredients, add the flour, sugar, salt, yeast, garlic powder, rosemary, and butter. Using the dough hook, mix on medium low speed for 4 minutes. The dough will eventually completely come away from the sides of the bowl. 
Turn the speed up to medium and continue mixing for 3 minutes, until the dough is smooth and strong, and when you pull a small piece of dough out, you can stretch it out to pull a clear window (the window pane test). Add in the 100g grated cheese and mix on low speed until the cheese is fully incorporated, 2 minutes. 

Scape dough out into a lightly oiled bowl and proof until double in size, or 60-90 minutes. 
Meanwhile, mince the garlic and combine in a small pot with the butter and salt. Melt the butter, stirring to mix in the garlic. Remove from the heat and chill, just until it thickens slightly, but is not solid.
After the dough is double in size, scrape out onto counter and roll out to 17x10". Brush with about half of the softened garlic butter. Cut the dough into 24 pieces. Stack pieces of dough together and place vertically into a lightly oiled loaf pan. Repeat stacking pieces and placing into loaf pan until both loaves are complete. Cover with a towel and proof until double in size, or 60-90 minutes. 
Preheat oven to 350F. Brush the top of the dough with an egg wash, sprinkle with the 50g of cheese and bake for 45 minutes, or until evenly golden brown all over. Right after removing the loaves from the oven, brush with remaining garlic butter. Eat while warm!