1 c. water
2 tbsp. salad oil
1 1/2 c. flour
1 pkg. active dry yeast
1 tbsp. sugar
1 tsp. salt
1 1/2-2 c. flour

Heat water and oil to 120 degrees. In small bowl combine 1 1/2 cups flour, yeast, salt, sugar and warmed water mixture. Add 1 1/2 cups flour and continue kneading. If dough is sticky, knead in enough of remaining 1/2 cup flour to form a stiff dough.

Place in a greased bowl, cover and let rise until doubled in bulk, about 1 hour. punch down and roll out into a 15 x 18 inch rectangle. Spread with Herb Butter to within 1 inch of edges. Roll up jelly roll style; pinch edge to seal. Place on baking sheet sprinkled with cornmeal. Slash top diagonally several times. Cover and let rise until doubled in bulk. Bake at 375 degrees for 15 minutes, reduce heat to 350 degrees and continue baking 20-25 minutes. Yield: 1 loaf.

HERB BUTTER:

1/4 c. soft butter
1 tsp. garlic powder
2 tbsp. parsley flakes
1 tbsp. chives
1 tsp. salt

Combine all ingredients together and spread on bread dough before shaping dough into loaf.