No-knead pull-apart garlic bread

Stir the yeast and one tablespoon sugar into two cups warm milk; leave about five minutes until bubbly. If it does not bubble, the yeast is bad or the milk too cold or hot; start over.

To the flour add sugar, salt, garlic powder, melted butter, green onions, eggs and the yeast milk; mix until all the liquid is absorbed, leaving a very wet, sticky dough. Do not add more flour.

Scrape down the bowl, cover and rise one hour.

Mix four tablespoons melted butter with the minced garlic and parsley.

Knock the trapped air out with a wooden spoon and turn out onto the work surface; divide the dough.

Without a rolling pin, spread the garlic butter over the dough and roll it into a loaf shape; repeat with the second piece.

Dust with flour and cut into as many sections as possible with a dough cutter; arrange in the pan.

Cover with a kitchen towel and proof another 30 minutes.

Whisk one egg with one tablespoon water and brush over the bread; bake in a preheated 350 degree oven.

Brush the baked loaf with the leftover garlic mixture to soften the crust (optional).