6 tablespoons butter or margarine, divided

1 envelope dry yeast

2 tablespoons nonfat dry milk

2 tablespoons sugar

1 teaspoon onion powder

1/4 teaspoon pepper

2 cups wheat flour

1-3/4 to 2 cups all-purpose flour

3 tablespoons dried parsley flakes

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, crushed fine

 

Combine water and 4 tablespoons butter in a saucepan and heat over low heat until lukewarm and butter is softened.  Pour into a large bowl.  Add yeast, dry milk, sugar, onion powder, and pepper.  Beat at high speed with electric mixer for two minutes.  At low speed, beat in wheat flour.  With a wooden spoon, stir in just enough white flour (about 1-1/2 cups) to make a soft dough.  Knead on lightly floured board for about five minutes, or until the dough is smooth and elastic, adding the remaining flour as necessary.  Place in lightly greased bowl and turn so that greased side is up.  Cover with a damp towel and let rise in a warm place until it is double in bulk.  Punch down.

 

On floured board, roll dough into a 15" x 9" rectangle.  Melt remaining butter and brush it onto the dough.  Combine the herbs and sprinkle evenly over the dough.  Roll up like a jellyroll, from the narrow end, and place seam-side down in a 9" x 5" loaf pan.  Cover with a damp towel and let rise about 45 minutes, until double.

 

Bake at 350 deg. for about 45 minutes, until the bottom sounds hollow when it is tapped and the top is golden brown.  If the top gets too dark, cover with foil.  Remove from pan and cool on a wire rack.