Combine the yeast and 1/4 cup warm water until yeast is dissolved.
Add to the yeast combination sugar, oil, salt, 1 cup warm water, milk, sourdough starter. Then add the flour (2 cups) and use a hand mixer to combine until dough is smooth and stretchy.
Add remaining 2 cups of flour and mix with a wooden spoon.
Take dough out of the bowl and place on a floured surface. Knead until smooth as “a baby’s bottom”.
Place dough in an oiled bowl in a warm place (85-100 degrees) until double (about an hour).
Punch down dough. Make into long loaf and place on a cookie sheet that has been sprinkled with corn meal.
Let rise 20 minutes in a warm place.
Slash top with a knife, brush with 1 beaten egg and sprinkle with your choice of seeds or herbs (I chose rosemary in the above image).
Bake at 375 degrees for 30 minutes or until the bread sounds hollow when you tap (knock) on it. The bread will grow and balloon quite quickly – which is just fascinating and impressive.
Cool on a rack and do not place a towel over the top.