2 pkgs. dry yeast
1 tsp. sugar
1/2 c. warm water
1/2 c. fresh parsley
1/2 c. fresh basil
1 1/2 c. buttermilk
4 pieces thick sliced lean bacon
6 cloves fresh garlic
1/4 c. bacon drippings
5 to 5 1/2 c. unbleached flour
2 1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
1 lg. egg, beaten
1 egg white
2 tsp. sesame seeds

Combine yeast, sugar and warm water in large mixing bowl. Let stand about 5 minutes until yeast is bubbly. Meanwhile, chop parsley and basil fine. Heat buttermilk just until lukewarm. Dice bacon fine and fry until crispy. Peel and mince garlic. Add to 1/4 cup bacon drippings and saute a few seconds until the aroma of garlic perfumes the air. Set aside. Add 2 cups flour to yeast mixture along with buttermilk, bacon-garlic drippings mixture, parsley, basil, salt, pepper, and whole egg. Beat hard with a spoon until thick and elastic. Continue to beat in enough of the remaining flour to make a firm dough. Knead on a well floured surface until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in warm oven about 20 minutes. (To warm oven, turn oven to lowest setting for 1 minute, then turn off.) Punch down dough, divide into 2 parts and shape into 12 inch long loaves or into round loaves. Place on greased cookie sheet. Brush with egg white and sprinkle with sesame seeds. Slash top of loaves every 1 1/2 inches. Cover and let rise until doubled, about 30 minutes. Bake in moderately hot oven, 375 degrees for 25 to 30 minutes, until golden brown and hollow sounding when tapped on bottom. Cool on wire rack. Serve with whipped butter and a smile.

NOTE: Can also be baked in 2 (9 inch) greased bread pans.