In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, honey, warm milk, flour, salt, egg, butter and fresh rosemary. Mix on low speed to combine then increase to medium-low speed and knead for 5 minutes.

Transfer dough to a lightly greased bowl. Spray top of dough with nonstick cooking spray. Cover with plastic wrap.

Preheat oven to 100F. Once oven reaches temperature, turn oven off. Place covered bread in warm oven and allow to rise for 30 minutes.

Meanwhile, make the herb butter. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the softened butter, rosemary, thyme, parsley and garlic powder until light and creamy. Alternatively, you may do this by hand, it’s just easier with a stand mixer or handheld mixer.

P id=”instruction-step-5″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>5. Punch dough down and cut into 12 roughly equal pieces (they don’t have to be exact). Roll into a 4×4 inch square. Spread herb butter on all 12 pieces. Evenly sprinkle cheese on top of one dough square, buttered side up, then place a dough square, buttered side facing up, on top of the cheese. Sprinkle cheese on top of the butter. Repeat this process two more times, so that you have a stack of 4 pieces of dough. Cut the stack of dough in half.

Id=”instruction-step-6″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>6. Place the stacked dough, cut side facing up, into a greased 9×5 inch loaf pan. You should have two stacks of 4 that you place in the loaf pan.

Id=”instruction-step-7″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>7. Repeat steps 5 and 6 with the remaining dough. It gets tough to stack more pieces of dough, because the cheese falls out, hence why the dough is stacked in portions. Further, the dough is cut in half to expose a smooth, clean cut surface on top, which has the cheese exposed.

Id=”instruction-step-8″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>8. Once the dough is completely stacked in the pan, cover the pan with plastic wrap.

Id=”instruction-step-9″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>9. Preheat oven to 100F. Once the oven reaches the temperature, turn oven off. Place dough in warm oven and allow to rise for 20-25 minutes, or until the dough is near the top of the pan. Remove from the oven.

Id=”instruction-step-10″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>10. Preheat oven to 350F.

Id=”instruction-step-11″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>11. Brush the top of the dough with egg wash, then bake in preheated oven for 20-25 minutes, or until the bread is golden brown on top. Allow bread to cool slightly in pan. Serve warm, and enjoy!