A delightful twist on classic sourdough bread, infused with aromatic herbs and savory parmesan cheese.
Combine the milk, honey, and water in a mixing bowl.
Ensure the liquids are lukewarm to help activate the yeast.
Add the bread flour, salt, and grated parmesan cheese to the bowl.
Mix the dry ingredients thoroughly before combining with the wet ingredients.
Knead the dough until smooth and elastic, about 10 minutes.
If the dough is sticky, add a small amount of flour gradually.
Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
Keep the bowl in a warm, draft-free area for optimal rising.
Shape the dough into a loaf and place it on a parchment-lined baking sheet.
Dust the parchment paper with a little flour to prevent sticking.
Cover the loaf and let it rise again until doubled, about 30 minutes.
This second rise helps develop the bread's texture.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
Brush the loaf with beaten egg and sprinkle with additional parmesan cheese.
This step gives the bread a golden, shiny crust.
Bake the bread for 30-35 minutes until golden brown.
Tap the bottom of the loaf; it should sound hollow when done.
Let the bread cool on a wire rack before slicing.
Cooling allows the bread to finish cooking and makes slicing easier.
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