Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, combine warm water (105-115°F / 40-46°C), sugar, and yeast. Stir gently. Let stand 5-10 minutes until foamy.
Combine Wet Ingredients: Add softened butter, warm milk (105-115°F / 40-46°C), and 2 ½ teaspoons salt to yeast mixture. Mix on low speed until just combined.
Form the Dough: Gradually add 3 cups flour, then remaining flour ½ cup at a time, until dough pulls away from bowl sides (still slightly sticky at bottom). Dough should be smooth, soft, and slightly sticky.
Knead the Dough: Knead on medium-low speed for 7-10 minutes until smooth and elastic. (By hand: 10-12 minutes on lightly floured surface).
Prepare the Topping: In a small bowl, combine melted butter, dried parsley, dried oregano, and minced garlic. Stir well and set aside.
Shape the Bread: Lightly grease two 9x5-inch loaf pans. Divide dough into 2 equal portions. Cut each portion into approximate 1-inch pieces.
Coat and Layer: Dip each dough piece into butter mixture, ensuring it's well coated. Layer buttery pieces into the greased loaf pans.
Second Rise (Proofing): Cover pans loosely with plastic wrap or a clean towel. Let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Preheat Oven: 15 minutes before rise ends, preheat oven to 350°F (175°C).
Bake: Bake for 30 minutes, or until golden brown. Internal temperature should read 200°F (93°C).
Finish and Serve: Remove from oven. Immediately sprinkle tops with 2 teaspoons kosher salt. Cool slightly in pans, then serve warm or cool completely on a wire rack.