3 1/2 c. all-purpose flour
2 tbsp. sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. garlic powder
1 pkg. Fleischmann's rapid rise yeast
2 tbsp. Blue Bonnet butter, softened
1 c. hot water (125 - 130 degrees F.)

Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, oregano, basil, salt, garlic powder and yeast. Stir butter and hot water into dry mixture. Mix in only enough reserved flour to make soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover dough; let rest 10 minutes.

Roll dough into a 12x8 inch rectangle. Roll up from short end into loaf. Pinch seam and ends to seal. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 30 to 40 minutes.

Bake at 400 degrees F. for 25 to 30 minutes or until done. Remove from pan and cool on wire rack.