Garlic Parmesan Herb Milk Bread Loaf

Steps

1. Prepare first: melt 35 g of the butter in a small pan over medium-low heat, add the garlic and cook 2 minutes until fragrant and pale golden, then cool to lukewarm. Beat the egg and set aside 1 tablespoon of it in a small cup for the glaze.
2. In a large bowl, whisk the flour, sugar, salt, yeast, parmesan, basil and oregano.
3. Add the warm milk, lukewarm water, the rest of the beaten egg and the cooled garlic butter. Stir into a shaggy dough. This is about 64% hydration counting the milk and water, and about 1.8% salt.
4. Knead 10 to 12 minutes by hand (or 7 minutes in a stand mixer) until smooth, soft and elastic.
5. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
6. Grease a 9x5-inch loaf pan with a little of the remaining 10 g of butter, saving the rest. Press the dough into a rectangle, roll it up tightly from the short end, pinch the seam and set it seam-side down in the pan.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the pan and springs back slowly when poked. Meanwhile preheat the oven to 350°F (175°C).
8. Brush the top with the reserved egg for a glossy crust.
9. Bake 32 to 38 minutes, until deep golden and the center reads 190°F (88°C); tent with foil after 20 minutes if browning fast.
10. Turn out onto a rack, melt the last of the butter and brush it over the warm top. Cool completely on the rack, about 1 hour, before slicing into 12 slices.