Ingredients

* 1 cup very warm water (105 to 115 degrees F.)
* 2 Tbsp. sugar
* 2 pkgs active dry yeast
* 1/2 cup olive oil
* 1 tsp. Salt
* 1/2 tsp. dried Rosemary, crushed
* 1/2 tsp. dried basil, crushed
* 2 Tbsp. dry milk
* 1/2 tsp. granulated garlic, or 1 clove fresh garlic, minced
* 3 1/2 – 4 cups all-purpose flour (you may use half wheat, half white)
*

Method

Dissolve sugar in warm water in a large bowl; add yeast. Allow to sit for 10 minutes, until a sponge is formed. Add oil, salt, herbs, dry milk, and garlic. Stir with a wooden spoon until well blended. Slowly add flour (2 cups at first). Beat for 3 minutes on high with mixer. Then add remaining flour, turning dough on to floured surface to knead. Knead until dough is smooth and elastic, about 10 minutes. Put dough in a bowl, cover, and let rise for 1 hour. Punch down, let rest for 5 minutes, then form it into 10-inch round loaf on a greased baking sheet sprinkled with cornmeal. Press the handle of a wooden spoon into the loaf at 1-inch intervals, about 1/2-inch deep. Cover and let rise for 30 minutes. Bake at 350 for 20 minutes or until golden. Brush with olive oil when done. Cool on a wire rack.

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