Jalapeno - Cheddar Pull-Apart Bread / We Knead to Bake #1

This is my first bread for the baking project called We Knead To Bake, created by Aparna, of My Diverse Kitchen. This months theme is Herb & Cheese Pull-Apart bread.  I thoroughly enjoyed baking this bread and looking forward to bake my next bread recipe.  Thanks Aparna.

Ingredients:
Warm Milk - 1/2 cup
Sugar - 1 tsp
Active Dry Yeast - 2 tsp
All Purpose Flour - 2 3/4 to 3 cups
Butter - 2 TBSP / 25 g at room temperature
Milk - 3/4 cup
Garlic Paste - 1 tsp

For the filling:
Chopped Jalapenos - 2 or to taste
Shredded Cheddar Cheese - 1/2 cup
Dried Oregano - 2 tsp
Dried Basil - 2 tsp
Ground Black Pepper - 1tsp
Melted Butter - 2 TBSP

Method:

1. In a small bowl, dissolve the sugar and yeast in 1/2 cup of warm milk.
2. Keep it aside for 5 minutes for the yeast to proof.
3. In a large bowl, add the flour, butter and salt. Mix well.
4. Add the yeast mixture and 3/4 cup of milk and knead until you get a smooth, elastic dough.
5. Place the dough ball into a well oiled bowl.  Cover the dough completely with oil.
6. Cover and let it rest for 1 hour or until doubled in size.
7. Mix the chopped jalapenos, cheddar cheese, black pepper and oregano.  
8. Once the dough has risen, roll the dough into a rectangle, approximately 12 inches x 20 inches.
9. Brush the melted butter over the dough.  
10. Sprinkle the cheese mixture evenly over the dough.  Press gently.
11. Using a pizza cutter or a sharp knife, carefully cut the dough into 6 even strips.
12. Lift and stack the strips on top of one another.  Gently roll the strips with a rolling pin.
13. Now cut the dough into 6 square pieces.
14. Grease a 9x5 inch loaf pan and place the cut pieces side ways.
15. Cover the pan and set aside to rise for 1 hour.
16. Once the dough has risen, brush it with some milk.
17. Bake at 350 degree F for 30-40 minutes or until browned.