Parmesan Herb Bread

3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups)
1 cup grated Parmesan cheese (4 ounces)
2 tablespoons sugar
2 packages Fleischmann’s® Rapid Rise Yeast
2 teaspoons fines herbes
1 teaspoon salt
1 1/4 cups water
1 egg, at room temperature
1 egg white, lightly beaten

  1. In large bowl, combine 1 1/2 cups flour, cheese, sugar, undissolved yeast, fines herbes and salt. Heat water until very warm (125º to 130ºF); stir into dry ingredients. Stir in whole egg and enough remaining flour to make soft dough. Knead on lightly floured surface, until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.

  2. Roll dough to 7- × 11-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place in greased 8 1/2- × 4 1/2-inch loaf pan. Cover, let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

  3. Brush loaf with egg white. Bake at 375ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.