From Hometown Get-Togethers by the editors of American Profile
15 minutes prep time (+ rising time) | Serves 32

Ingredients:
6 c unbleached flour, divided
2 Tbsp sugar
2 tsp salt
21⁄2 Tbsp active dry yeast
3 Tbsp dried parsley, or more to taste
1⁄2 tsp or more rubbed sage
11⁄4 tsp or more dried rosemary
1 tsp or more dried thyme
2 Tbsp butter, preferably organic
Melted butter

1. Combine 4 cups of the flour, sugar, salt, yeast, and 2½ cups very warm (120° to 130°) water in 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.
2. Grease two 9×5-inch loaf pans with shortening.
3. Stir dough for 25 strokes. Divide between prepared pans. Cover and let rise until doubled in size, 30 to 45 minutes.
4. Preheat oven to 375°F.
5. Bake loaves for 30 minutes. Reduce heat to 350° and bake for 15 minutes longer, or until bread sounds hollow when pan is tapped on bottom with a spoon. Cover loaves loosely with foil during last 10 minutes of baking time if needed to prevent overbrowning. Remove from pans immediately and brush with melted butter. Cool on wire rack.
Tip: Serve the bread warm with extra-virgin olive oil for dipping to bring out the flavors. Use fresh herbs if desired by tripling the amounts given for dried.

Per serving: 99 Calories, 3 g Protein, 19 g Carbohydrates, 1 g Fiber, 1 g Total fat, 147 mg Sodium, H Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Folate, Manganese, Selenium