Italian Herb Bread



Diane


3 cups warm water
1 tablespoon yeast
4 tablespoons sugar
7 1/2 cups hard white wheat flour
1 cup high gluten bread flour
1 tablespoon vital wheat gluten
1 tablespoon dough Enhancer
1/2 cup nonfat dry milk powder
1 tablespoon salt
1/4 cup olive oil
2 1/2 tsp dried basil
2 1/2 tsp dried dill
2 1/2 tsp dried thyme
2/3 cup snipped fresh parsley


Dissolve yeast and one tablespoon of the sugar in warm water in large bowl or bread mixer. Let sit for 5 minutes. Add remaining ingredients and knead for 7 minutes. Let rise for 1 hour. Punch down and divide into 3 equal portions. Roll each portion into a 10 x 8 inch rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Whisk an egg white and 1 tablespoon water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool on wire racks. This bread works great to freeze the loaves before allowing them to rise. Just take out several hours before baking to thaw and rise and you can have warm homemade bread with your pasta.