Serves: 5
Total Calories: 791
Yield: 2 Large Rounds

2 tablespoons (2 packets) active dry yeast
2 cups lukewarm water
4 tablespoons honey
7-8 cups white unbleached flour
1 1/2 tablespoons salt
4 tablespoons vegetable oil
3 eggs
1/2 cup finely chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried tarragon
pinch cinnamon (about 1/4 teaspoon)
1 egg white plus 1 tablespoon cold water

1. Place the yeast, water, and honey in a dishpan or large bowl. Add 3 cups of flour and beat well with a wooden spoon until the batter is perfectly smooth. Cover and set in a warm place for about an hour, or until the yeast batter (sponge) has doubled in bulk.

2. Stir the batter, then beat in the salt, oil, eggs, parsley, basil, and tarragon (rub the dried herbs between your fingers to powder them before adding). Add the cinnamon and 4 more cups of the flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 10 minutes, or until the dough feels smooth and elastic. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Punch down the dough, and let it rise a second time until doubled in bulk again. Grease a large baking sheet and set aside.

4. After the second rising, punch down the dough again, knead for a minute, and form into a ball. Cut in half. Cut off a small piece (about a third) from each half. Shape the two larger pieces into balls, flatten them very slightly, and place on the prepared baking sheet, leaving enough space between them to allow for expansion. Form the smaller pieces into slightly flattened balls, and set them on top of the larger ones. Cover the loaves and let rise 20 to 30 minutes, or until doubled in bulk.

5. In a small bowl, beat together the egg white and cold water, then brush some on each loaf. Place in a preheated 375°F oven and bake for 35 minutes, or until the loaves are as brown as old mahogany and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 791
Calories from Fat: 112

More Recipes from the Great Natural Breads Made Easy Cookbook:
Basic White Bread
English Cottage Bread
French Bread
French Bread-C'est Magnifique!
Green Bread
Tomato-Basil Bread
Cuban Bread
Roadside Potato Bread
Caraway Potato Bread
Semolina Bread
Challah
Rosemary-Olive Oil Bread