1. Place 5 cups flour, sugar, 1 tablespoon garlic salt, and yeast in a bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 30 seconds. 

2. Combine water, milk, and 1/4 cup of butter in a saucepan. Heat over low heat until liquids are very warm (120F to 130F).

3. Turn mixer to Speed 2 and gradually add warm liquids to flour mixture, about 1 minute. Mix 1 minute longer. Mix 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to the hook and cleans the sides of the bowl. Knead on Speed 2 for 5 - 7 minutes longer.

4. Place in a greased bowl, turning to grease top. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

5. Punch dough down and divide in half. Roll one half to a 12 x 8 x1/4 inch rectangle. Melt remaining butter and mix with remaining garlic salt and chopped parsley. Brush dough with mixture. Cut dough into 4 equal strips 8 inches long Stack strips and cut into 4 equal pieces 2 inches wide. Place pieces on edge in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan so layers form one row down the length of the pan. Repeat for remaining dough in second loaf pan.

6. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

7. Bake at 400F for 30-35 mins. Remove from pans immediately and cool on wire racks.