In a bowl, combine the lukewarm water and sugar. Then, sprinkle the yeast over the top. Let this mixture sit for about 5-10 minutes until it becomes foamy. This indicates that your yeast is active.

In a separate mixing bowl, whisk together the whole milk, softened butter, and salt. Ensure the butter is melted. This mixture should be warm but not hot enough to kill the yeast you activated.

Once the yeast is foamy, add it to the milk mixture. Stir to combine thoroughly.

In another bowl, whisk together the flour, chopped rosemary, grated Parmesan cheese, and garlic powder. Gradually add the dry mixture to the wet ingredients, stirring until a shaggy dough forms.

Transfer the dough to a floured surface. Knead it for about 8-10 minutes until smooth and elastic. You can add a bit more flour if the dough is sticky, but avoid adding too much as it could dry it out.

Shape the dough into a ball and place it in a greased bowl, turning it to coat. Cover it with a clean towel and let it rise in a warm place until it doubles in size—about 1-2 hours.

Once the dough has risen, punch it down gently to release air. Transfer it to a floured surface again and shape it into a loaf. Place it in a greased bread pan or on a baking sheet lined with parchment paper.

Cover the shaped loaf again with a towel and let it rise for another 30-45 minutes.

While the dough rises, preheat your oven to 375°F (190°C).

In a small bowl, whisk the egg and water together. Once the second rise is complete, brush the loaf with the egg wash. This will give your bread a beautiful golden finish.

Place the loaf in the preheated oven. Bake for about 25-30 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool for a few minutes in the pan. Then transfer to a wire rack to cool completely.