Herbed French Bread - flour

Method

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