3 c. Bisquick baking mix
3/4 c. water
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1 egg yolk
1 tbsp. water
Sesame or poppy seed (opt.)

Heat oven to 400 degrees. Mix baking mix, 3/4 cup water, the oregano and basil until soft dough forms; beat vigorously 30 seconds. Gently smooth dough into ball on surface generously dusted with baking mix. Knead 10 times. Roll dough into rectangle, 11"x8". Roll up tightly, beginning at 11" side. Pinch long edge of dough into roll to seal well; press in ends of roll. Press each end with side of hand to seal; fold ends under. Place loaf, seam side down on ungreased cookie sheet. Mix egg yolk and 1 tablespoon water; brush over loaf. Sprinkle with sesame seed. Bake until deep golden brown, 20 to 25 minutes.

PARMESAN FRENCH STYLE BREAD:

Decrease baking mix to 2 2/3 cups; mix 1/2 cup grated Parmesan cheese into baking mix before mixing in water. Brush loaf with egg yolk mixture; sprinkle with caraway, celery, poppy or sesame seed if desired.

High Altitude: Heat oven to 425 degrees. Bake about 25 minutes.