Yogurt Herb Bread

• 5-1/2 to 6-1/2 cups all-purpose flour
• 2 packages (1/4 ounce each) active dry yeast
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 cup water
• 1 cup plain yogurt
• 3 tablespoons canola oil
• 1 teaspoon dill weed
• 1/2 teaspoon minced chives
• 1/4 teaspoon each dried oregano, thyme and basil

1. In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120u0b0-130u0b0. Add to flour mixture; mix well. Stir in oil, herbs and enough of the remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 375u0b0 for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

flour, active dry yeast, sugar, salt, water, plain yogurt, canola oil, dill weed, chives, oregano

Taken from www.tasteofhome.com/recipes/yogurt-herb-bread/ (may not work)