For the dough: Heat the milk and butter over low heat in a small saucepan until butter is melted. Set aside and let cool to about 120 degrees.
Meanwhile, combine 4 cups of flour, yeast, sugar, and salt in a bowl and whisk. Beat in the milk mixture and then the eggs (do the milk before the eggs so that the eggs won't cook). Continue to beat for another 2 minutes. Stir in the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured board and knead for 10 minutes or until dough is smooth and elastic. Shape the dough into a ball and place in a greased bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 hour.
For the Pull Apart Bread
Prepare the Yeast dough through the first rise. Punch down the dough and then cut the dough in half. Using one half, divide the dough into 16 equal pieces. Form each piece into a ball, cover and let rest for 5 minutes.
Combine the cheese and seasoning together in a small bowl.Flatten each ball into a 4x3 inch oval. Brush each side with olive oil, and sprinkle one side with the seasoning and cheese. Stand a loaf pan on it's short end and lay the oval shaped dough into the pan herb covered side down. Repeat with the remaining balls, making sure that the herb covered sides of the dough balls touch the non-herb covered sides.
When finished, gently place the loaf pan right side up and cover with a towel and allow to rise for 45 minutes. Repeat with remaining half of dough.
Tip: Don't worry if the dough doesn't fill up the whole loaf pan. As it rises it will fill in any space.
Preheat the oven to 375. Bake for 35 minutes or until the top is golden. Remove the loaf from the pan and cool on a wire rack.