French Herb Bread

1 1/4 cups warm water 2 T olive oil 3 cups (12 3/4 ounces) AP Flour 2 T nonfat r! mil" 1/2 cup rie potato fla"es 2 T her#es e Provence 1 tsp$ salt 1 1/2 tsp$ instant !east

from King Arthur Flour

Place warm water an !east into a #owl or stan mi%er$ &tir to issolve$ A remaining ingre ients an mi%' then "nea ' #! han or #! ough hoo"$ (ine was soft an light' #ut not stic"!$ Place in a lightl! oile #owl' cover' an let rise for one hour$ After the first rise is complete' eflate ough an shape into a loaf$ Place in a lightl! oile )* % +* loaf pan' cover loosel! with grease plastic wrap' an allow to rise again until it has crowne a#out an inch over the rim of the pan$ Towar s the en of the rising time' preheat the oven to 3+,-F$ (! secon rise too" no more than 3, minutes' so on.t ela! getting !our oven to temperature$ /a"e the #rea for 3+ to 4, minutes$ 0emove from pan an allow to cool completel! on a wire rac"$

Herbes De Provence
1n"nown 3 ta#lespoons oregano leaves 3 ta#lespoons th!me leaves 1 teaspoon #asil leaves 3 ta#lespoons savor! 1 teaspoon rosemar! 1 teaspoon sage leaf 2 ta#lespoons laven er flowers 5irections6 1 7om#ine an mi% well$ 2 &tore the mi%ture in small airtight 4ars in a ar" cool location$ 2meril 3agasse 2 ta#lespoons rie oregano 2 ta#lespoons rie th!me 2 ta#lespoons rie #asil 2 ta#lespoons rie savor! 2 ta#lespoons rie rosemar! 2 ta#lespoons rie mar4oram 2 ta#lespoons rie fennel see