1/3 c. clarified butter
2 tsp. olive oil
1/2 tsp. each basil, savory, chervil, tarragon & pepper
1/4 tsp. thyme
1 pkg. dried yeast
2 c. very warm water (105-115 degrees)
2 tbsp. sugar
1 tbsp. plus 1/2 tsp. salt
5 c. flour
5 oz. grated Swiss Gruyere cheese
1 egg white, lightly beaten

Brush 10 cup ring mold generously with butter; place in freezer 5 minutes; brush with butter again. Refrigerate mold.

Combine oil, basil, savory, chervil, tarragon, pepper and thyme in small bowl. Let stand 1 hour.

Dissolve yeast in very warm water in large bowl. Add sugar, salt and herb mixture; stir until sugar dissolves. Stir in enough of the flour to make a soft dough. Knead on lightly floured surface, adding enough to the remaining flour to prevent sticking, 10 minutes. Shape into ball. Let rise in greased large bowl. Covered with plastic wrap at room temperature until doubled, about 1 1/2 hours.

Punch down dough; roll on lightly floured surface into 10 inch circle. Sprinkle with cheese. Fold edges in toward center to form ball; let rest, covered, 8 minutes. Roll dough into 24 x 10 inch rectangle; roll up tightly, starting at long edge; pinch seam to seal. Place in prepared mold, seam side down. Let rise, covered with waxed paper at room temperature until doubled, about 1 hour and 15 minutes.

Heat oven to 425 degrees. Brush loaf with egg white. Holding scissors at 45 degree angle, snip surface of dough at 2 inch intervals. Bake on center oven rack until bread sounds hollow when tapped, 35-40 minutes. Cool in pan on wire rack 5 minutes. Remove from pan. Cool on wire rack.