Hi Jeanne;
I found this recipe on the internet. I don't know what turbinado sugar is, maybe you do or someone here at TKL will know. Also it talks about cooling the scalded milk to blood heat, I can only assume this means to cool to body temperature. You might want to ask Sarah Phillips about these two questions, she has her own board here at TKL, it is at the top of the list of boards.
SCARBOROUGH FAIR BREAD
The taste of fresh herbs: parsley, sage, rosemary and thyme, not only permeates the bread, it also fills the kitchen with a wonderful aroma.

1 tablespoon active dry yeast
1 teaspoon turbinado sugar
1 1/2 cups warm water
1/2 cup milk, scalded and cooled to blood heat
2 tablespoons olive oil
1/2 cup fresh chopped parsley
4 leaves fresh sage, chopped
The leaves stripped from a sprig of fresh rosemary, chopped
The leaves stripped from a sprig of fresh thyme, chopped
1/2 cup Parmesan grated cheese
4 ounces whole wheat bread flour
2 ounces whole rye flour
18-20 ounces King Arthur all purpose flourIn a large mixing bowl add the yeast and the sugar to the warm water and let stand until creamy (about 5 minutes).

Add the milk and half of the flours. Mix thoroughly, cover with plastic wrap, and let the yeast work until bubbles start to push up the surface (from one to two hours).

Stir in the oil, salt, herbs and cheese.

Gradually add the remaining flours, mixing well as you go.

When the mixture starts to hold together, turn it out onto a floured board and start to knead the dough. Continue adding flour as you knead, adding just enough to prevent the dough sticking to the board. Knead until the dough is silky (about 7 minutes).

Let the dough rest for five minutes, and knead again for two more minutes.

Clean and oil the inside of the big mixing bowl. Put the dough back in the bowl, and spray it with PAM cooking spray. Cover the bowl with plastic wrap and leave it in a draft free place until the dough has doubled in bulk (about two hours in the typical kitchen).

Shape the dough into two or three loaves. Put them on a baking sheet and cover with plastic wrap until again they have doubled in bulk (about 3/4 hour).

During the last ten minutes of this time preheat the oven to 380°.

Bake the loaves for 30 minutes. They should sound hollow when tapped. Cool on a wire rack for 15 minutes, then serve and enjoy