This recipe is from a Rapid Rise Yeast package, with a few changes. The recipe calls this a "french" bread, but I think mine comes out more like a nice Italian. This is very tasty, and we eat it for dinner every now and again. The recipe doubles well. I just make a bigger loaf instead of two loaves of this size.

1/4 cup plus 1 T olive oil
1/3 c grated Parmesan cheese
2 T sweet basil
2 T parsley
2 T chives
6 cloves garlic, pureed in food processor or finely chopped
2 3/4-3 1/4 c flour
2 t celery seed
1 package dried yeast
1 c very warm water

Mix 1/4 cup olive oil, Parmesan, basil, parsley, chives, garlic, and celery seeds in a small bowl. Set aside.

Combine 2 c flour, undissolved yeast, and salt. Stir water and 1 T olive oil into dry ingredients. Mix in enough remaining flour to make a soft dough. Knead on a floured surface until smooth, about 6 minutes. Roll dough to 15"x12" and spread herb mixture to within 1/2" of edges.

Roll up tightly from long end as for jelly roll, pinch seam and ends to seal. Taper ends. Place loaf, seam side down, on a greased baking sheet. With sharp knife, make one lengthwise cut 1/4" deep to within 1" of ends. Cover with a clean towel.

Place a large, shallow pan on counter and half fill with boiling water. Place baking sheet over pan and let rise 10 minutes. Bake at 400 degrees F 25 minutes or until done. Cool on wire rack.