Herb Bread

• 3 1/2 c. flour, divided
• 1 tsp. salt
• 1/3 c. sugar
• 1 tsp. salt
• 2 pkg. RapidRise yeast
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. parsley
• 1/2 tsp. sweet basil leaves
• 1 tsp. ground thyme
• 1/2 tsp. dill weed
• 1/2 tsp. rosemary
• 1 c. water
• 6 Tbsp. margarine
• 1 egg, room temperature and divided

1. Set aside 1 cup flour; combine 2 1/2 cups flour, sugar, salt, yeast, cheese and herbs.
2. Heat water and 4 tablespoons margarine until hot to touch, 125u0b0.
3. Stir into dry mixture.
4. Stir in egg and only enough reserved flour to make soft dough.
5. Knead until smooth on lightly floured surface, about 4 minutes.
6. Cover; let rest 10 minutes.
7. Roll into 12-inch square on floured surface.
8. Brush with 2 tablespoons melted margarine.
9. Cut in 25 squares; overlap square margarine side down in greased 12 cup tube pan.
10. Cover; rise in warm place until doubled in size, about 30 minutes.
11. Bake at 375u0b0 for 20 to 25 minutes, or until done.
12. Remove to wire rack.
13. Serve warm.

flour, salt, sugar, salt, rapidrise yeast, parmesan cheese, parsley, sweet basil, ground thyme, dill weed, rosemary, water, margarine, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043785 (may not work)