Herb Medley Bread

Yields 2 loaves

6 cups bread flour (sifted)

2 packages active dry yeast

2 cups warm water

3 tablespoons pure vegetable oil

2 tablespoons granulated sugar

2 teaspoons garlic salt

1 tablespoon fresh chives (minced)

½ tablespoon fresh basil (minced)

1 teaspoon fresh rosemary (minced)

½ teaspoon dried thyme

½ teaspoon dried oregano

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

1. Combine yeast, sugar, and warm water in a bowl. Let stand for 10 minutes. Mix until yeast dissolves. 
2. Add vegetable oil, herbs, and garlic salt to yeast mixture. Mix well. Using a mixer with a dough hook attachment, gradually add flour to wet mixture, blending ingredients until well incorporated. Flour working surface and knead dough into a ball. Place dough in a greased bowl and cover with a cloth. Set bowl in a warm place until dough has doubled in size, approximately 1 - 1½ hours. 
3. On a floured working surface, equally divide dough in half. Form each piece of dough into a long loaf, tapered at both ends. Set loaves on a greased baking sheet. Place a cloth over loaves and let rise for another hour.
4. Preheat oven to 350° F.
5. Remove cloth. Brush entire surface of both pieces of dough with egg wash. Cut 1-inch diagonal slits, 2-3 inches apart, across tops of loaves.
6. Bake in center of oven at 350° F for approximately 50 minutes, or until golden brown. Place loaves on a wire rack and allow to cool.