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1
In a bowl or large measuring cup combine the water, sugar and yeast. Stir to mix. Set aside for about 10 minutes.
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2
In a large mixing bowl, combine the flour, sugar, herbs, salt, pepper and Parmesan. Stir to mix.
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3
Add the oil and the garlic to the yeast-water mix. Stir to mix.
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4
Add the liquids to the dry ingredients. Stir to mix thoroughly. A dough ball will form.
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5
Knead dough in bowl or lightly floured surface for about 8 minutes.
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6
When finished kneading, coat all sides of the ball of dough with the 1T extra olive oil. Let rest in a draft free place (inside the oven will work) for about 1 1/2 to 2 hours -- until the dough has doubled in volume.
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7
After that, 'punch down' the dough and knead briefly.
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8
Form into loaf, place in baking pan (I line the pan with parchment paper so it doesn't stick to the pan) and let rest again for about 40 - 50 minutes.
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9
Pre-heat oven to 350 degrees Fahrenheit.
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10
Combine egg and water by whisking with fork. This is your 'egg wash'.
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11
Using a soft basting brush or pastry brush, paint loaf with egg wash. If you are using the sesame seeds, sprinkle them on top now. Make 1 long superficial slice down the middle of the loaf or 4 diagonal slices.
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12
Bake for about 33 - 35 minutes. Bread is done when it sounds hollow when tapped.
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13
Enjoy with Italian foods, as toast or later on, dry and use as croutons.
