1 pkg. active dry yeast
1/2 c. warm water
1/2 c. lukewarm milk (scalded then cooled)
2/3 c. butter, softened
2 eggs
1 tsp. salt
3 c. flour
butter, softened
1 tbsp. parsley flakes
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves

Dissolve yeast in warm water in large bowl. Add milk, 2/3 cup butter, eggs, salt and 1 cup of the flour. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour, the parsley flakes, oregano and basil until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minute. (Batter is ready if indentation remains when touched with floured finger.)

Stir down batter by beating about 25 strokes. Spread evenly in greased 2-quart casserole. Cover; let rise until double, about 40 minutes. Place oven rack in lowest position. Heat oven to 375 degrees.

Place loaf so that top of casserole does not touch sides of oven. Bake until loaf is brown and sounds hollow when tapped, 40 to 45 minutes. Immediately remove from casserole. Brush top of loaf with butter; cool on wire rack. To serve, cut into wedges with serrated knife.