3 1/2 c. 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. rapid rise yeast
2 tsp. butter, softened
1 c. hot water (125 to 130 degrees)

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 flour to make soft dough. Turn out on floured surface and knead until smooth and elastic, about 5 minutes. Cover dough and let rest 10 minutes. Roll dough into 12"x8" rectangle. Roll up from short end into loaf. Pinch seams and end to seal. Place in greased 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Cover. Let rise until doubled in size, about 30 to 40 minutes. Bake at 400 degrees for 25 minutes or until golden brown. Remove from pan and cool on wire rack. Makes 1 loaf.