1 package active dry yeast
1 tsp sugr
1/4 cup warm water (105-115 degrees F)
3 1/4- 3 1/2 cups all purpose flour
4 tablespoons chopped Misc fresh herbs (I like to use Basil, Oregano, Thyme sometimes I thrown some sage or dill in there if I have it in the fridge you can also add Asiago, Parmesan or whatever type of cheese you like)
2-3 cloves fresh garlic chopped
1 tsp salt
3/4 cup cold water
1 egg
1 teaspoon water
Dissolve yeast and sugar in warm water. Follow directions on package but usually 5 minutes is enough for it to get nice a foamy.
Place 3 1/4 cups flour, chopped herbs, garlic and salt in mixer bowl. Attach the dough hook (You can do this by hand too). Turn the speed to 2 and mix for about 30 seconds. Stop and scrape the sides of the bowl. Continue on speed 2, slowly add yeast mixture and cold water mixing about 30 seconds. If dough is sticky add a little more flour. Knead until dough is smooth and elastic, about 3 minutes.
Cover bowl with plastic wrap or a towel. Let stand until doubled in size, abut 1 1/2-2 hours.
On a lightly floured surface, punch the dough down and divide in half. Shape each half into 12-inch long loaves (I make round loaves most of the time and it works just the same). Place each loaf on a greased baking sheet. With a sharp knife make 3-4 shallow diagonal slices in top of each loaf. Combine egg and 1 teaspoon water and brush each loaf with it. Cover with greased plastic wrap. Let rise at room temperature until doubled in size, about 1 1/2 – 2 hours.
Brush top of each loaf again with egg wash. Bake at 450 degrees for 15-18 minutes or until tops are brown and loaf sounds kind of hollow when you tap it. Remove from baking sheet and cool on wire racks.
*tip- when I first started making this bread we didn’t have a brush to brush on the egg wash so I used a fork to sort of slather it on. After making it a couple of times since getting a brush I would recommend the fork method. For whatever reason the crust turned out a lot better that way.