Combine warm milk and sugar together in a bowl.

Add the yeast and let it sit for five minutes.

In another bowl, mix the sourdough discard with melted butter until thorough.

Add the flour and salt to the sourdough mixture.

Knead everything together for about 8 minutes, until the dough is smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 90 minutes until it doubles in size.

While waiting, melt 3 tablespoons of butter in a small pan.

Add the minced garlic and cook it gently. Stir in the chopped parsley at the end, then set aside to cool.

Once the dough has risen, roll it out into a large rectangle.

Brush the garlic butter mixture generously all over the dough.

Cut the dough into small squares with a knife.

Stack the squares in groups of five and arrange them vertically in a greased pan so they fit snugly together.

Brush the remaining garlic butter on top of the stacks.

Cover the pan lightly with a towel and let it rise for another 30 minutes.

Preheat your oven to 350°F during this time.

Bake the bread for 25-30 minutes until it is golden brown. The top should look beautifully browned.

Allow the bread to cool for 10 minutes before serving.