Amount
Ingredient
Preparation



5 1/2
cups
flour

(6 1/2 cups, if needed)



2
packages
yeast, active dry





2
tablespoons
sugar





2
teaspoons
salt





1
cup
water





1
cup
yogurt, plain





3
tablespoons
vegetable oil





1
teaspoon
dill weed





1/2
teaspoon
chives

dried



1/4
teaspoon
oregano

dried



1/4
teaspoon
thyme leaves

dried



1/4
teaspoon
basil

dried

 In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar  and salt.  In a small saucepan, heat water and yogurt to 12-13B.   

Add to flour mixture; mix well.  Add oil, herbs and enough of the  remaining flour to form a stiff dough.  Turn onto a floured surface; knead  until smooth and elastic, about 6-8 minutes.  
Place in a greased  bowl, turning once to grease top.  Cover and let rise in a warm place until  doubled, about 1 hour.  Punch dough down; shape into two loaves.   Place in two greased 8x4x2 inch loaf pans.  Cover and let rise until doubled,  about 1hour.  

Bake at 375B for 35-4 minutes or until golden brown.   Remove
from pans to cool on wire racks.