Pesto French Bread
1 loaf

1/4 cup plus 1 tbsp butter
1/3 cup grated parmesean cheese
2 tbsp each: basil, parsley, chives
1 clove garlic minced
2 3/4 to 3 1/4 cups all-purpose flour
1 pkg. rapidrise yeast
1 tsp salt
1 cup warm water (125-130 degrees f)

Melt 1/4 cup butter; stir in cheese, basil, parsley, chives, and garlic; set aside.

Combine 2 cups flour, undissolved yeast and salt. Stir water and 1 Tbsp butter into dry ingredients. Mix in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 6 minutes. Roll dough to 15x12 inches.

Spread herb mixture to within 1/2 inch of edges. Roll up tightly from long end as for jelly roll; pinch seam and ends to seal. Taper ends. Place loaf seam side down, on greased baking sheet. With sharp knife, make one lengthwise cut, 1/8 inch deep, to 1 inch of ends. Cover. Place large, shallow baking pan on counter; half fill with boiling water. Place baking sheet over pan; let rise 10 minutes.

Bake at 400 degrees F for 25 minutes or until done. Remove from sheet; cool on wire rack.