01. Combine 120 ml warm milk, 1 tbsp granulated sugar, and 4g instant yeast in a large mixing bowl and let sit until frothy, about 5-10 minutes. Add 1 room temperature egg and 30g softened unsalted butter, whisking until well incorporated. Gradually fold in 200g strong white bread flour and 1/2 tsp salt, stirring until a dough forms. Knead on a floured surface for 8-10 minutes until smooth. Let the dough rise in a greased, covered bowl in a warm area until doubled in size, about 1 hour.

02. Roast 1 whole head of garlic (top cut off and wrapped in foil) in the HYSapientia Air Fryer Oven at 175°C for 20-30 minutes until soft. After cooling, squeeze out the garlic cloves, mash them, and mix with 70g softened unsalted butter and approximately 1/2 tsp dried parsley until well combined.

03. Punch down the risen dough to release air bubbles. Roll out into a rectangle on a floured surface. Spread the garlic butter mixture evenly over the dough. Roll the dough tightly from one end to form a loaf and place it seam-side down in a suitable baking pan.

04. Allow the loaf to undergo a second rise in a warm place for 30 minutes. Preheat the HYSapientia Air Fryer Oven to 175°C and bake the bread for about 15 minutes, or until golden brown and it sounds hollow when tapped. Brush the top with softened butter for a glossy finish once baked.