Place 16 oz of heavy cream into a stand mixer, start slow, then turn the speed up. The cream should turn to whipped cream first, so keep going. It will eventually turn into a thicker, yellower butter consistency that separates. The solid parts is the butter, and technically the liquid is butter milk. (You can save the butter milk for another recipe, or use it in this dough in place of the water.)

Pour off the liquid, and squeeze and rinse the solid butter a few times until the water runs clear.

Then, mince garlic and parsley (you can add other herbs if you desire.) Add these to the butter along with a pinch of salt. Mix until incorporated.

Cover, then set the compound butter to the side while you make the dough. This will allows the flavors to penetrate the butter throughout.

Firstly, mill the flour

Warm the water to around 90*F, no warmer as this can kill your yeast.

Then, in a stand mixer, add warmed water, salt, sugar, olive oil, and flour. Mix until all incorporated.

Cover, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the water. This autolyzing step will allow the fresh milled flour to start absorbing the liquid, and the bran to soften.

Then, after this rest period, add the yeast, and mix to incorporate.

Once, incorporated, start the kneading process. (This kneading time can vary from 7-25 minutes with fresh milled flour.) Just make sure to check on it, once it becomes nice and stretchy you are there!

Knead until the dough is nice and stretchy.

Cover the dough, and let rise for 1 hour, or until doubled.

Prepare your bread tins with parchment paper.

After the dough has doubled in size, take it to a lightly oiled work surface. Lightly oil your hands, and bench scraper as well.

Divide the dough in half, and flatten one half into a rectangle as if you were going to make cinnamon rolls.

Then spread a little less than half the butter mixture all over the surface of the flattened dough. (I like to leave a little extra butter mixture to rub on the tops of the bread too.)

Sprinkle on half the shredded mozzarella cheese. Then, lightly press the cheese into the butter so it sticks.

Cut the dough into rectangles, and then stack the rectangles on top of each other. (*See photo or video)

Then, place the stack sideways into the prepared bread pan vertically (think opposite of lasagna layers.) Gently press into the pan to fill. (We want to leave some room for expansion during the second rise.

Repeat this procedure with the other piece of dough, then lightly rub the tops of each loaf with the leftover butter mixture.

Cover the loafs, and then let them rise for 40-60 minutes until the dough looks puffy & risen (It may not completely double, that's ok.)

Preheat oven to 350*F during the end of this second rise period.

Bake for 30-40 minutes or until the internal temperature of the center of the loaf reaches 190*F.

Remove from oven after it reaches that temperature. Then, carefully remove from pan to a wire cooling rack.

This bread is best served still a bit warm, so you get the cheesy ooey-gooey deliciousness!