1 1/2 c. warm water
1 1/2 tbsp. yeast (or 2 cakes - packets)
1 tbsp. honey
4 c. unbleached white flour or whole wheat or mixture of 2
1 tsp. salt
6 tbsp. mixed fresh herbs (thyme, rosemary, sage, basil)
1 c. grated cheddar, Provolone, Parmesan or Jack cheese
Olive oil

In large bowl combine warm water, yeast and honey. Let it sit in warm spot for 10 to 15 minutes until yeast has dissolved and starts to bubble. Sift flour and salt over yeast mixture 1 cup at a time and mix until dough forms ball.

Lightly flour wooden board and rolling pin. Cut dough in half and roll out each into rectangle about 15 inches long and 8 wide. Scatter half of herbs and cheese over 1 rectangle and lightly press them into dough. Gently roll up dough into baguette shape. Repeat with other rectangle. Place in well greased French bread pan or on cookie sheet, drape clean, damp tea towel over dough and let sit in warm sport for 20 minutes to rise.

Preheat oven to 450 degrees. Lightly brush loaves with olive oil and bake for 20 minutes. Cool slightly before serving. Cool for an hour before freezing.