- 3 cups flour
- 1 Tablespoon salt
- 1 Tablespoon yeast
- 1 Tablespoon sugar
- 1 Tablespoon olive oil
- 1 Tablespoon herbs (parsley, thyme, basil, oregano — any or all)
- 1 cup hot water (110 degrees)
Put 2 cups flour, salt, yeast, sugar, oil, and herbs into bowl of food processor with dough blade. Process until blended. Slowly add enough water to form ball. Add remaining 1 cup flour and process to mix. Add more water until ball forms again. Process for 20 seconds. Check dough; it should bounce back to touch and not be sticky. If it is too dry, add a few more drops of water. If it is too wet, add a few pinches of flour. Process to knead 30 to 45 seconds. Dough should be soft and supple.
Put dough into lightly greased bowl, cover with plastic wrap, and put into a warm place until double in bulk (about 45 to 60 minutes). Divide into 2 long loaves. Slice with 1/4-inch slices and brush with olive oil. Let rise until double in size (about 45 to 60 minutes). Preheat conventional oven to 350 degrees. Bake 15 minutes. Turn loaves around to bake evenly and cook 10 more minutes. Serve warm.
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