In the bowl of your stand mixer with dough hook attached, add flour, yeast, salt, sugar, egg, oil, minced garlic, and buttermilk.
Mix dough on low until it is smooth and elastic. Dough should be tacky but not be overly sticky. 10-15 minutes.
Remove dough from bowl, shape into a ball and lightly grease your bowl. Place your dough ball back in the bowl, cover and allow to rise in a warm spot for 60-120 minutes or until doubled in size.
While your dough is proofing, in a small bowl take your 4 cloves of minced garlic, and softened butter and mix together to create a soft spreadable paste. If you haven't grated your cheese, also do this.
Line a 9x5 loaf pan with parchment and set aside.
When the dough is ready, punch down and remove from bowl. Divide the dough into 10 equal portions.
Take each piece and flatten down into about a 4-5 inch rounded square.
Spread some of your garlic butter over the dough and sprinkle cheese over half.
Fold your dough in half and place upright in your loaf pan with the folded edge at the bottom (like an upright V).
Repeat with the rest of the dough pieces, placing each next to the last in your pan until the pan is full.
Cover your loaf pan and let rise for about 30-45 minutes.
While your dough is proofing, preheat your oven to 350°F.
When the dough has puffed up in size, place into the oven on the middle rack and bake for about 25-30 minutes. The top will be a golden brown and an internal temperature reading will read at least 190°F.
Remove your dough from the pan and onto a wire rack to cool. Let cool for at least 30 minutes until eating. Store in an airtight container for about 2 days, after that the bread will start to dry out and be a little stale. Enjoy!
