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1
In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside.
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2
In a medium saucepan heat and stir milk, sugar, butter, and salt until just warm (not over 120 degrees), butter should just melt.
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3
Add milk mixture to dry mixture along with the 2 eggs.
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4
Beat by hand using a wooden spoon until a loose elastic dough forms.
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5
Add 2 T. herbs of your choosing and cheese, stir to incorporate.
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6
Add as much of the remaining flour as possible, then turn out onto floured counter and knead until dough is smooth and elastic (6 to 8 minutes).
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7
Return dough to the large mixing bowl, drizzle with a little olive oil and cover.
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8
Let rise till double (about an hour).
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9
Punch down and turn dough out to floured counter and divide into 3 pieces.
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10
Lightly grease a 12x18 sheet pan (or use a Silpat or parchment paper) and shape each piece of dough into a 10x4 loaf.
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11
Place on sheet pan leaving ample room between loaves.
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12
In a small bowl beat egg white and water and brush onto loaves.
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13
Gently press herbs onto loaves (whole parsley leaves and long chives are beautiful), alternatively sprinkle loaves with chopped herbs like I do because I am lazy.
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14
:).
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15
Gently brush herbs with olive oil to keep them from drying out (this isn't necessary if using chopped herbs).
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16
Cover and let rise until nearly double in size (about 45 minutes).
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17
Bake in a 375 degree oven for 25 - 30 minutes, loosely covering with foil for the last 5 or 10 minutes if tops are browning too much.
