Herbed French Bread

• 6 cups flour, approximately
• 2 packages rapid-rise yeast
• 2 teaspoons salt if desired
• 1 teaspoon finely chopped fresh or dried rosemary
• 4 tablespoons finely chopped parsley
• 2 tablespoons finely chopped fresh basil or half the amount dried
• 2 tablespoons finely chopped fresh chives
• 2 1/4 cups hot water (120 to 130 degrees)

1. Put 5 cups flour into the container of a food processor.
2. Add yeast, salt, rosemary, parsley, basil and chives and start processing while gradually adding the water.
3. Add remaining cup of flour, or enough to make nonsticky dough that comes loose from container sides.
4. Turn dough out onto a lightly floured board and knead while shaping the dough into a nonsticky ball.
5. Lightly flour inside of a mixing bowl and add the dough.
6. Cover with clean cloth and place in a warm (not hot) draft-free place to rise.
7. Let stand until double in bulk, about 30 to 40 minutes.
8. (It is not essential to let dough rise a second time, but it is preferable.)
9. Turn dough out onto a lightly floured surface and punch down.
10. Knead briefly and return the dough to lightly floured bowl.
11. Let stand until double in bulk, about 30 minutes.
12. Meanwhile, preheat the oven to 400 degrees.
13. Turn out dough onto lightly floured board and knead briefly.
14. Divide dough in half and shape it into two loaves, each about 15 inches long.
15. Place loaves side by side on baking sheet and cover with clean cloth.
16. Let stand 15 minutes or until they rise slightly (but not double in bulk).
17. Remove cloth and, using razor blade, cut three uniform diagonal, parallel gashes over the top of each loaf.
18. Place in oven on bottom rack and, if crisper crust is desired, place two ice cubes on bottom of oven.
19. This will create steam.
20. Bake 45 minutes or until golden brown all over.

flour, rapidrise, salt, rosemary, parsley, fresh basil, fresh chives, water

Taken from cooking.nytimes.com/recipes/3025 (may not work)