In a large bowl, mix the yeast with the warm milk, water, and sugar. Let stand for 5-10 minutes until the mixture gets frothy.
Add the butter and salt and whisk until combined.
Slowly add the flours and stir to combine. Then, using the dough hook on a stand mixer, knead for 7-10 minutes. (You could also do it by hand on a well floured surface.)
Turn the dough out onto a well floured surface (if you haven't already) and cover with a kitchen towel. Let rise for 1 ½ to 2 hours. A warm location is ideal.
For the filling, use a small bowl to combine the melted butter, garlic powder, cheese sprinkle, and Italian spices.
Roll out the dough into a 9 x 15 inch rectangle. Brush the butter and herb mixture over the dough. Roll up the dough the dough, starting with the short end and tuck the ends under. Place the loaf, seam side down, into a loaf pan lined with parchment paper.
Cover the dough with a towel and let rise for another hour. Meanwhile, preheat the oven to 350°F.
When the dough has risen, bake for about 40 minutes. The bread should be golden-brown and sound hollow if tapped. Remove from pan and transfer to cooling rack before serving.