3 cups all purpose flour
1 tablespoon sugar
2 1/4 teaspoons instant yeast
1 1/4 cups very warm water (120-130 C)
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
butter or margarirne, softened, if desired
1. Grease bottom and sides of loaf pan, 8 1/2 X 4 1/2 X 2 1/2 or 9 X 5 X3 inches with vegetable oil.
2. Mix two cups of the flour, sugar, salt and yeast in a large bowl. Add water, parsley, oil, rosemary, and thyme. Beat with an electric mixer on low speed for one minute, scraping the bowl frequently. Beat again on medium speed for one minute, scraping the bowl frequently. Stir in remaining cup of flour until smooth.
3. Spread batter evenly in pan and at into shape with floured hands. Cover loosely with plastic wrap and let it rise in warm place about 40 minutes or until double.
4. Heat oven to 375 F/190 C
5. Bake 45-50 minutes or until loaf sounds hollow when tapped. Let cool a little.
Brush top of loaf with butter and sprinkle with additional chopped fresh herbs if desired. Let the bread cool before you eat it!