Scarborough Fair Herb Bread
6 cups all purpose flour, divided
2 tbsp sugar
2 tsp salt
2 1/2 tbsp active dry yeast
2 1/2 cups warm (120-130 degrees) water
3 tbsp finely chopped flat leaf parsley
1 to 2 tsp each finely chopped sage, rosemary and thyme
1 tbsp melted butter
Combine 4 cups flour, sugar, salt, yeast and 2 1.2 cups warm wate in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, 30-40 minutes.
Preheat oven to 375 degrees.
Bake loaves 30 minutes. Reduce heat to 350 degrees and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. cool on a wire rack. Serves 16