In bowl of an electric mixer fitted with the dough hook, dissolve yeast with one-fourth teaspoon sugar and one-fourth cup warm water. Let sit for five minutes until foamy.

Add rest of sugar, water, oil, and eggs.

Mix on low until it comes together.

Slowly add flour and salt.

Turn mixer to high and mix for five minutes.

Transfer dough to a greased bowl and let it rise, covered, for two hours, until it doubles in size.

Preheat oven to 350 degrees Fahrenheit.

Prepare the filling. In a small bowl, combine softened butter with garlic and parsley, until fully incorporated and spreadable.

Roll dough out into a 24×12-inch rectangle.

Using an offset spatula or back of a spoon, spread filling over dough.

Sprinkle sliced scallions on top.

Cut dough into four rows across and eight rows down so that each square is approximately 3×3 inches.

Fold each square in half and place, fold-side down, into a greased loaf pan.

Bake for 40–45 minutes until top is golden and fully baked.

Once done, brush with some oil and sprinkle minced garlic and parsley flakes on top, if desired.