Mix all the chopped herbs and set aside.

Place the flour in a large mixing bowl. Make an indent in the middle.

Heat the milk until lukewarm and pour it into the well in the flour.

Add the dry yeast to the milk and let it bubble.

Mix these ingredients using the dough hook of your stand mixer or a wooden spoon.

Add the sugar, salt, eggs, and yogurt. Knead together for 5 minutes into a smooth dough.

Knead in the mixed fresh chopped herbs.

Cover the bowl with a dish cloth and let stand in a warm place for 40 minutes.

Grease and flour a 10-inch loaf pan.

Retrieve the dough and place it on a lightly floured work surface.

Knead it for a few more turns and shape it into a 10-inch log.

Transfer the dough to the prepared loaf pan and cover it with a kitchen towel.

Let it stand for another 20 minutes.

Preheat the oven to 350°F.

Place the pan in the oven and bake for 45 minutes or until the crust becomes golden brown.

Let cool for 10 minutes in the pan. Transfer to a wire rack to cool completely.

Slice and serve.