In a mixing bowl, combine 1 1/2 cups of flour, sugar, yeast, salt, and herbs.
Heat milk, water, and butter to 120-130 degrees F. Add to dry ingredients and stir. Add egg and mix well. Mix for about 3 minutes. Add enough flour to make a soft dough.
Dust counter with flour, and knead dough on a floured surface until smooth and elastic (about 6 to 8 minutes). Grease mixing bowl with oil. Add dough, and turn to coat. Let rise, covered, in a warm place. Dough should double in about 30 minutes.
Turn dough out onto a floured surface. Gently press air out of dough and let rest for 5 to 10 minutes. Divide into 6 equal portions, and roll each into a long rope. Braid 3 together, forming 2 loaves.
Sprinkle a baking sheet with cornmeal, and place loaves on sheet. Cover, and let rise in a warm place until doubled (about 30 minutes).
Bake in a preheated 375 degree F oven for 25 to 30 minutes. Cover with foil for the last 10 minutes if browning too quickly. Melt 1 tablespoon butter and brush over freshly baked loaves. Cool on a wire rack.