Provencal Cheese And Herb Bread

• 1 (1/4 ounce) package active dry yeast
• 1 1/4 cups warm water, divided
• 2 teaspoons sugar, divided
• 3 1/4 - 4 cups flour, divided
• 2 teaspoons salt
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 cup sharp cheddar cheese, shredded, divided
• 1 egg, beaten with
• 1 tablespoon water

1. Preheat oven to 400 degrees.
2. Sprinkle yeast over 1/4 cup of the warm water (105 degrees) in a glass measuring cup; stir in 1 teaspoon of sugar. Let stand for 10 minutes; mixture will be foamy.
3. In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
4. Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese.
5. Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
6. Grease large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down.
7. Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
8. Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.

active dry yeast, warm water, sugar, flour, salt, rosemary, thyme, dried basil, oregano, sage, black pepper, extra virgin olive oil, cheddar cheese, egg, water

Taken from www.food.com/recipe/provencal-cheese-and-herb-bread-178080 (may not work)