BASIL AND SAGE BREAD

Steps:

• Sprinkle yeast over 1 cup water in large bowl, stir to dissove.
• Let stand for 5 minutes.
• Mix rye and white flour together to equal 6 cups flour.
• Mix 1 1/2 cups flour in with yeast/water, stir well.
• Sprinkle 1/2 cup flour over dough.
• Cover with plastic wrap or damp towel and let rise in warm area until doubled (1 1/2 hours).
• Heat oil in skillet over low heat.
• Add basil and sage, stir about 1 minute.
• Remove from heat and cool.
• Blend 1 cup of flour, oil mixture, 1/2 cup water (or wine), salt and pepper into dough using a dough hook or by hand.
• Slowly add remainlng 1/2 cup water.
• Stir in remaining 2 1/2 cups flour, 1/2 cup at a time until dough is smooth and elastic (10 minutes if using dough hook), adding more flour if dough is still sticky.
• Grease large bowl.
• Add dough, turning to coat all sides of dough.
• Cover bowl and let rise until doubled (1 1/2 hours).
• Grease two baking sheets.
• Punch dough down.
• Divide dough in half.
• Form each piece of dough into a 14-inch long loaf.
• Place on baking sheets, seam side down.
• Let rise in warm area until almost double (1 hour).
• Preheat oven to 400-degrees F.
• Slash tops of loaves with knife.
• Bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown.