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1
In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.
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2
In a small saucepan (or in the microwave), heat the milk, water, and butter until very warm but not hot. Stir the wet ingredients into the dry ingredients.
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3
Mix by hand, or on medium speed with a stand mixer, for about 2 minutes. Stir in the remaining cup of flour, and mix well.
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4
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 30 minutes to an hour, depending on the temperature of your kitchen).
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5
If you want to bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately. If you want to bake them as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes.
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6
When ready to bake, preheat the oven to 375u00b0F.
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7
Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. Remove from the oven and let cool slightly.
