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| 5 1/2 Tasse | All-purpose flour (6 1/2 cups, if needed) |
| 2 Packung | dry yeast active |
| 2 Esslöffel | sugar |
| 2 Teelöffel | salt |
| 1 Tasse | water |
| 1 Tasse | yogurt plain |
| 3 Esslöffel | vegetable oil |
| 1 Teelöffel | dill weed |
| 1/2 Teelöffel | chives dried |
| 1/4 Teelöffel | Each dried oregano, thyme & basil |
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In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120-130°. 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 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
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