MEDIEVAL PARSLEY BREAD                 Servings:

6   c.        unbleached flour         1   tsp.  dried rosemary
1 3/4 c.      warm water               1   tsp.  dried basil
3   pkg.      active dry yeast         1/2 tsp.  cinnamon
1 1/2 c.      finely chopped parsley   6   T.    honey
1 2/3 T.      coarse salt              3 whole eggs plus two yolks
6   T.        melted butter

    Sprinkle yeast on 1/2 cup of warm water.  Stir in honey, let sit for
5 minutes.  Add remaining water, beat in about 2 1/2 to 3 cups flour.  Beat
with a wooden spoon for about 200 strokes.  Cover with damp towel, put in a
warm place, and allow to rise for 30-45 minutes, or until doubled.
	Stir down, beat in salt, melted butter, 3 whole eggs, plus extra yolk.
Crush dried herbs and add 1/2 cup parsley.  Mix with cinnamon and add to
batter, stirring well.  Beat in remaining flour with spoon, then with hands
work until dough comes away from sides of bowl.
	Turn out onto a lightly floured board and knead until smooth, shiny and
elastic, about 10-20 minutes, adding small amounts of flour if necessary.
Place in a buttered bowl, cover with damp towel, let rise in a warm place
until doubled, about 50 minutes.  Punch down, cover and let rise again until
doubled, about 30 minutes.  Punch down.  Turn out onto a floured surface.
Let dough rest 5 minutes.  Shape into three free form curls or twists.  Place
on buttered cookie sheet.  Cover lightly with damp towel and let rise until
doubled, about 25 minutes.
	Preheat oven to 375F.  Brush loaves with beaten egg yolk.  Bake about
50 minutes or until browned and loaf sounds hollow when rapped on top and
bottom.  Cool on rack.