5 1/2 c all-purpose flour (6 1/2 cups, if needed) 2 pkg active dry yeast 2 tbsp sugar 2 tsp salt 1 c water 1 c plain yogurt 3 tbsp vegetable oil 1 tsp dill weed 1/2 tsp dried chives 1/4 tsp EACH dried oregano, thyme & basil In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120-130?. add to flour mixture; mix well. Add oil, herbs and enough of the remaining flour to form a stiff dough. 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. Punch dough down; shape into two loaves. Place in two greased 8x4x2 inch loaf pans. Cover and let rise until doubled, about 1hour. Bake at 375? for 35-40 minutes or until golden brown. Remove fr
om pans to cool on wire racks.
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