In a small cup/bowl mix together the starter ingredients. Set this aside for 10 minutes to allow the yeast to activate. The yeast should be fuzzy when it is ready.

In a small saucepan melt the butter before adding the milk and salt. Heat until the mixture is warmed through. The temperature should be around 40 degrees celcius.

Pour the starter and butter mixture into a large bowl and combine together with the sugar, and eggs . Mix well to combine.

Add in half of the flour and mix together really well. After 2-3 minutes it should start to become a little stringy and gloopy.

Continue to mix the dough adding the flour a little at a time until it is all incorporated. Turn your dough out onto your bench top and knead together for a minute or two. The dough should be thick and elastic at this point.

Transfer your bread dough into a clean bowl that has been well oiled. Cover the surface of your dough with a little more oil and press small indentations into the surface using your fingers.

Leave the dough in a warm place for 1 hour or until it has doubled in size.

Roll dough out onto a lightly floured surface to about 1 -1.5 cm thick.

Mix garlic and herbs into the melted butter and brush over the entire surface of the dough before sprinkling over the grated cheese.

Line a loaf tin with baking paper.

Using a pizza cutter cut the dough into squares as wide as the loaf tin.

Hold the loaf tin on its side and stack the dough squares. Lay the loaf tin flat and spread the stacked slices out a little more to fill the whole thing with even spacing.

Leave in a warm space to rise a final time for 1 hour or until it has doubled in size.

Brush a little bit of extra milk over the surface of the dough.