Sift flour into the bowl of an electric mixer. Add remaining ingredients and knead 10 to 12 minutes until the dough comes smoothly away from the sides of the bowl. Cover and allow it to rest 30 minutes.

Stir together olive oil, garlic, basil, and parsley. Add salt and pepper.

Spray a 9×5-inch metal loaf pan with baking spray with flour or line pan with Gefen Parchment Paper.

On a lightly floured surface, roll dough into a 16×12-inch rectangle, about a quarter inch thick. Using a pastry brush, brush herb mixture onto dough, reaching end to end. Add shredded cheese if you’re making it dairy. Cut dough crosswise in four and downwards in four, creating 16 rectangles, each approximately four by three inches.

Stand the loaf pan vertically on one end. Starting at bottom, carefully stack dough pieces, herbed side up, one on top of the other. Place the last piece in pan with the herbs facing down. Turn pan upright onto its bottom. Don’t worry if the slices don’t fill the pan; the bread will rise.

Cover the bread and let rise in a warm place until doubled in size, 15 to 20 minutes. Brush any remaining herb mixture over the top of the loaf.

Preheat oven to 350 degrees Fahrenheit. Bake until golden brown, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and cool on a wire rack. Serve immediately or freeze tightly wrapped.

Reheat, allow it to come to room temperature, then place in a 350-degree-Fahrenheit oven for 10 minutes.