Chandra

Herbed Egg Bread

6 ¾ to 7 ¼ cups flour
2 packages active dry yeast
2 T. dried parsley
1 T. dried tarragon
1 T. dried rosemary
2 cups milk
¼ cup sugar
¼ cup butter
2 t. salt
3 eggs

In a large mixer bowl combine 3 cups of the flour, the yeast, and the herbs. In a saucepan heat the milk, sugar, butter, and salt until just warm (115F to 120F) and the butter is almost melted. Stir constantly. Add the milk mixture to the flour mixture. Add the eggs. Beat at low speed for 30 seconds, scraping the bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon. Turn out on a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 10 minutes). Shape into a ball. Place the dough in a lightly greased bowl; turn once to grease the surface. Cover the bowl and let rise in a warm place until double (about 1 ½ hours). Punch down and divide the dough in half. Cover and let rest for 10 minutes. Shape into two loaves and place them in two greased 9x5x3 inch loaf pans. Cover and let rise until nearly double (about 45 minutes). Bake at 350F for 35 to 40 minutes or until done, covering the loaves with foil for the last 15 minutes of baking to prevent over-browning. Remove from pans and on a wire rack.