Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Unbleached flour |
| 1 teaspoon | Dried rosemary |
| 1¾ cup | Warm water |
| 1 teaspoon | Dried basil |
| 3 \N | Packs active dry yeast |
| ½ teaspoon | Cinnamon |
| 1½ cup | Finely chopped parsley |
| 6 tablespoons | Honey |
| 1⅔ tablespoon | Coarse salt |
| 3 \N | Whole eggs + 2 yolks |
| 6 tablespoons | Melted butter |
Sprinkle yeast on ½ cup of warm water. Stir in honey, let sit for 5 minutes. Add remaining water, beat in about 2½ to 3 cups flour.
Beat with a wooden spoon for about 200 strokes. Cover with damp towel, put in a warm place, & allow to rise for 30-45 minutes, or until doubled. Stir down, beat in salt, melted butter, 3 whole eggs, + extra yolk. Crush dried herbs & add ½ cup parsley. Mix with cinnamon & add to batter, stirring well. Beat in remaining flour with spoon, then with hands work until dough comes away from sides of bowl. Turn out onto a lightly floured board & knead until smooth, shiny & elastic, about 10-20 minutes, adding small amounts of flour if necessary. Place in a buttered bowl, cover with damp towel, let rise in a warm place until doubled, about 50 minutes. Punch down, cover & let rise again until doubled, about 30 minutes. Punch down.
Turn out onto a floured surface. Let dough rest 5 minutes. Shape into three free form curls or twists. Place on buttered cookie sheet.
Cover lightly with damp towel & let rise until doubled, about 25 minutes. Preheat oven to 375F. Brush loaves with beaten egg yolk.
Bake about 50 minutes or until browned & loaf sounds hollow when rapped on top & bottom. Cool on rack.
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