2 pkgs. dry yeast
2/3 c. lukewarm water
2 tbsp. sugar
2 2/3 c. buttermilk or sour milk
1/2 c. olive oil
1 tbsp. salt
6 1/4 - 7 c. flour
1/4 c. chives
1/4 c. chopped parsley
1/4 c. chopped basil
1 tbsp. chopped dill
Egg glaze

Dissolve yeast and sugar in lukewarm water. Let stand for 5 minutes. Heat buttermilk over low heat until lukewarm. Place buttermilk, olive oil and salt in a mixing bowl. Add yeast mixture, 6 1/2 cups of flour, chives, parsley, basil and dill. Beat and work together to make a soft dough. Knead dough on floured surface, adding additional flour so the dough is no longer sticky. Knead until dough is smooth and elastic, about 10 minutes. Place dough in a buttered bowl. Cover bowl and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down. Divide into two pieces. Shape each portion into a loaf shape and place in greased 9 inch loaf pan, seam side down. Cover; let rise in a warm place until double in bulk, about 45 minutes. Brush lightly with beaten egg and bake in a preheated 375 degree oven for about 45 minutes. Remove from pans, replace loaves in oven and bake for 10 minutes longer. Makes 2 loaves.