In a stand mixer bowl, combine 2 cups of flour with 1 teaspoon of salt. Mix thoroughly for about 1 minute.

In a small saucepan, gently heat 1/2 cup water, 1/4 cup milk, and 3 tablespoons of butter until they reach a temperature of 110-115°F. Stir in 3 tablespoons of sugar and the packet of active dry yeast, letting it froth for 10 minutes.

Pour the yeast mixture into the bowl with the flour mixture. Add in 1 egg and gradually incorporate the remaining flour until a soft dough forms, about 5 minutes.

Flour a clean surface and transfer the dough onto it. Knead for about 5-8 minutes until smooth and elastic, then let it rest for 5-10 minutes.

Roll the rested dough into a rectangle measuring approximately 10 by 14 inches. Spread 1 teaspoon of garlic salt, followed by the minced jalapeno, shredded cheddar, and grated Parmesan cheese over it.

Roll the dough tightly into a log, slice it vertically down the middle to create two ropes, twist them together, and place them into a greased loaf pan.

Cover the loaf pan with a towel and place in a warm spot to rise until doubled in size, about 1 hour. Preheat your oven to 350°F.

Bake the bread in the preheated oven for 40-50 minutes until golden brown. Cover with foil if browning too quickly.

Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.