Scarborough Fair Herb Bread

This recipe came from Melanie Wilhelmsen in American Profile

• Ready In: 2 hrs 45 mins
• Serves: 16

Ingredients

• 6  cups all-purpose flour
• 2  tablespoons sugar
• 2  teaspoons salt
• 2 1⁄2 tablespoons active dry yeast
• 2 1⁄2 cups warm water (120 to 130F)
• 1  tablespoon  finely chopped flat leaf parsley
• 1⁄4-1⁄2 teaspoon  finely chopped sage
• 1⁄4-1⁄2 teaspoon  finely chopped rosemary
• 1⁄4-1⁄2 teaspoon  finely chopped thyme
• 1  tablespoon  melted butter

Directions

1. Grease two 9-x-5-inch loaf pans.
2. Combine 4 cups flour, sugar, salt, yeast, and 2½ cups warm water 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, about 30 to 45 minutes.
3. Preheat oven to 375°F
4. Bake loaves 30 minutes. Reduce heat to 350F 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.