Recipe: Scarborough Fair Herb Bread (no-knead yeast bread, makes 2 loaves)

SCARBOROUGH FAIR HERB BREAD

6 cups all-purpose flour, divided use
2 tablespoons sugar
2 teaspoons salt
2 1/2 tablespoons active dry yeast
2 1/2 cups warm water (120 to 130 degrees F)
1 tablespoon finely chopped flat-leaf parsley
1/4 to 1/2 teaspoon finely chopped sage
1/4 to 1/2 teaspoon finely chopped rosemary
1/4 to 1/2 teaspoon finely chopped thyme
1 tablespoon melted butter (for brushing tops)

Grease two (9x5-inch) loaf pans.

Combine 4 cups flour, sugar, salt, yeast, and 2 1/2 cups warm water in a 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.

Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes.

Preheat oven to 375 degrees F.

Bake loaves 30 minutes at 375 degrees F. Reduce heat to 350 degrees F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack.

Makes 2 (9-inch) loaves
Source: Melanie Wilhelmsen of Ogden, UT in The American Profile, April 6, 2008