Directions

1. 1. Chef's note: Use dried herbs that are flaked and not ground. If using ground, reduce the amount by half and if using fresh herbs, double the recipe.
2. 2. Dissolve the yeast and sugar in warm water; cover and let stand for 10 minutes.
3. 3. Combine the flour, yeast mixture, dry milk, salt, butter, thyme, basil, chives and marjoram. Beat with mixer (dough hook) until well blended, three to five minutes.
4. 4. Turn the dough out onto a floured surface. Knead the dough for three to five minutes or until smooth and elastic. Form the dough into a ball and place it in a large bowl that has been sprayed with cooking oil.
5. 5. Cover the bowl with a damp dish towel and let it sit in a warm place for about one hour or until doubled in volume.
6. 6. Punch down the dough in the bowl and turn it out onto a lightly foured surface. Knead the dough for two minutes. Shape into a loaf and place in a 1 1/2 quart loaf pan that has been prepared with cooking spray.
7. 7. Cover the dough with a damp dish towel and let sit in a warm place for about 45 minutes.
8. 8. Preheat oven to 375 degrees F.
9. 9. Place bread dough on center rack and cook for 30 to 40 minutes or until golden brown and the top of the bread sounds hollow when tapped (some ovens will vary).
10. 10. Loosen edges with spatula and transfer bread to a wire rack until completely cooled.