Put the water, milk and butter in a saucepan and heat until lukewarm.

In the mixer bowl, place the flour, the yeast, sugar season with salt and mix.

Add the milk with the water and knead on the mixer hook for 5 to 6 minutes

Cover it and let it rest for 45 to 60 minutes.

Chop the herbs and put all the filling ingredients in a bowl and mix with a fork.

Dust some flour on the counter and knead the dough by hand and spread it. Butter and spread the filling evenly until the whole surface is covered.

Cut into squares and stack them in fives.

In a buttered and floured baking tray, place the five standing next to each other, leaving a little space in between.

Cover with cling film and a towel and let it rest for 15 to 20 minutes.

Preheat the oven at 160 degrees Celsius in the air or at 180 without the air

In a bowl, beat a little egg with milk and glaze the cheese bread

Bake for 45 minutes on the second grill from below

Wait 20 minutes for it to cool before you cut it.