2 cups bread flour
1-1/4 cups wheat flour
1 tbsp sugar
1 pkg (2 1/4 tsp) active dry or quick-rise yeast
1/2 tsp salt
1 cup very warm water
2 tbsp butter, melted
1 tbsp garlic, minced
1 tbsp Italian seasoning
1/2 cup Parmesan cheese
Combine 2 cups bread flour, sugar, yeast and salt in food processor. With processor running add in water and butter. Add in remaining flour 1/4 cup at a time until the dough is moist but not sticky. After a dough ball forms run an additional 45-60 seconds.
Transfer the dough to a bowl sprayed with cooking spray and turn dough over to coat. Cover the bowl loosely with plastic wrap and let rise in a warm place until doubled in bulk, 40 to 45 minutes.
Grease a 9x5-inch loaf pan.
Punch down the dough and place onto lightly floured work surface. Roll the dough into a large rectangular no more than 9" wide. Spray generously with spray butter, spread garlic, and sprinkle Italian seasoning leaving 1/2 edge all around to help seal loaf. Sprinkle Parmesan cheese over top of butter mixture.
Tightly roll dough up into cylinder shape, pinching and tucking ends to form a tight seal and pinching seam to seal. Place seem side down into prepared pan. Cover with plastic wrap sprayed with cooking spray.
Let rise in a warm place until doubled in bulk, 20 to 45 minutes.
Preheat the oven to 450.
Bake the loaf for 10 minutes. Reduce the heat to 350 and bake about 30 minutes more. Bake until the crust is golden brown and the bottom sounds hollow when tapped.
Remove the loaf from the pan to a rack and let cool completely before slicing.