Rosemary & Thyme Bread Loaf

Rosemary & Thyme Bread Loafs:
Inspired by an Ina Garten Recipe. Makes 2 loafs.

1/2 cup warm-hot water
2 packets of dry yeast
1 tsp sugar
1 1/2 cup of milk
6 tbsp of warm melted unsalted butter
2 large egg yolks (save the egg whites for brushing onto the dough later)
5 cups of flour, divided
1 tbsp salt
1 tbsp fresh rosemary (or dried rosemary), finely chopped
1 tbsp dried thyme

Using a Kitchenaid, pour in 1/2 cup warm water to the mixing bowl (it must be 120 degrees in the bowl. use a thermometer). Pour in the 2 packets of yeast and 1 tsp of sugar and mix together with your hand (or a whisk). The mixture should start to foam up a bit, you'll see little bubbles at the surface. Attach the dough hook to the machine. Next add the milk, butter, rosemary and thyme and mix together on medium speed for a few minutes. Then add the 2 large egg yolks and slowly add the 3 cups of flour (one cup at a time). Mix together on medium speed for 5 minutes.

Now slowly start to add the last 2 cups of flour. Mix on med-low for 8 minutes. Meanwhile, butter a large glass bowl. After 8 minutes remove the dough from the bowl and hook and knead on a flat surface for 5 minutes. Form a ball and place into the buttered bowl. Cover the bowl with a slightly damp towel and let sit in a warm-room temp area in the kitchen for 1 hour until it doubles in size.

Meanwhile, butter two bread pans. After an hour take the dough out and place it on a flat surface. Preheat your oven to 350 degrees. Poke your finger into the dough. If it does not spring back then it is ready to bake. Cut the dough in half and form each piece into log to fit into the pans. Put them into the pans and lightly brush them with the egg whites.

Place them into the oven to bake for 40 minutes. Let the bread cool before cutting in to.