ITALIAN HERB BREAD

4 1/2 teaspoons active dry yeast
2 cups warm water
2 tablespoons white sugar
1/4 cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
6 cups bread flour

Add yeast, warm water, and white sugar together in a large mixing bowl. Set aside for five minutes, or until mixture becomes foamy.

In a separate bowl, stir together salt, basil, oregano, garlic powder, onion powder, and 3 cups flour. Add olive oil and dry mixture to the yeast bowl. Using the dough hook attachment, mix on low speed until just combined. Gradually mix in the next 2 1/2 cups of flour. Dough will be a little stiff.

Knead dough in mixer on low speed for 5 to 10 minutes or until it is smooth and rubbery. Place in an oiled bowl and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.

Punch dough down to release all the air. Shape into two loaves. Place loaves in two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size.

Bake at 350 degrees F for 27-30 minutes. Brush the tops of loaves with butter to soften them. Remove loaves from pans and let cool on wire racks for at least 15 minutes before slicing.
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