Ingredients
6 cups all-purpose flour3 packages (1/4 ounce each) active dry yeast2 tablespoons sugar2 teaspoons salt3 tablespoons minced fresh parsley2 teaspoons each minced fresh sage, rosemary and thyme2-1/2 cups warm water (120° to 130°)1 tablespoon butter, melted
Preparation
In a large bowl, combine 4 cups flour, yeast, sugar, salt and herbs. Add water; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into two loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool. Brush with butter.
