| 1 |
Butter two 9x5x3-inch loaf pans. Mix 4 cups flour, yeast, sugar and salt in large bowl. Add 2 cups hot water, oil, parsley, marjoram and rosemary. Using wood spoon, beat vigorously for 2 minutes. Stir in enough remaining flour to form smooth and slightly sticky dough. |
| 2 |
Turn out dough onto lightly floured surface. Knead until soft and smooth, about 2 minutes. Divide dough in half. Shape each piece into oval and place in prepared pans. Cover and let rise in warm draft-free area until almost doubled in volume, about 45 minutes. |
| 3 |
Preheat oven to 375 F. Bake until loaves sound hollow when tapped on bottom, about 50 minutes. Turn out onto racks and cool completely. |
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