Parmesan Garlic Herb Bread - cooking recipe

Ingredients

The Liquids
1 1/4 cups water (room temp to warm, not ice cold)
2 teaspoons yeast (or one packet)
1 tablespoon sugar
Once foamy add
1 tablespoon extra virgin olive oil
1 tablespoon garlic, minced
The Dry Ingredients
3 1/4 cups bread flour (my favorite is still King Arthur)
1 tablespoon sugar
1 tablespoon Italian herb seasoning, blend (or 1 t each of basil, thyme and rosemary)
1 teaspoon sea salt
1 teaspoon black pepper, cracked
1/4 cup parmesan cheese
The Extras
1 tablespoon oil
Just before baking
1 egg
1 tablespoon water
1 tablespoon sesame seeds (optional)

Preparation

In a bowl or large measuring cup combine the water, sugar and yeast. Stir to mix. Set aside for about 10 minutes.
In a large mixing bowl, combine the flour, sugar, herbs, salt, pepper and Parmesan. Stir to mix.
Add the oil and the garlic to the yeast-water mix. Stir to mix.
Add the liquids to the dry ingredients. Stir to mix thoroughly. A dough ball will form.
Knead dough in bowl or lightly floured surface for about 8 minutes.
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.
After that, 'punch down' the dough and knead briefly.
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.
Pre-heat oven to 350 degrees Fahrenheit.
Combine egg and water by whisking with fork. This is your 'egg wash'.
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.
Bake for about 33 - 35 minutes. Bread is done when it sounds hollow when tapped.
Enjoy with Italian foods, as toast or later on, dry and use as croutons.