"Stuffing" Herb Bread

I came up with this recipe for the markets when I was preggers.  It is just my same old Challah bread recipe, but not braided (although you could for Thanksgivukah), and seasoned with herbs.  I also marketed it under Scarborough Fair Bread, if you remember the Simon and Garfunkel song, which reminded me which herbs to use, although I don't remember the exact amount.  Whatever didn't sell I would turn into stuffing.  Mind you none of this is gluten free.  It makes the most amazing sandwiches, or just plain buttered toast.  Making bread isn't as much work as it sounds, and you'll have 4 beautiful loaves.

7 cups of bread flour*
2 Tablespoons of instant rise (no proof) yeast
3 Tablespoons of sugar
2 cups of hot water (105 F)
1 Tablespoon of salt
1/4 cup Oil
3 Eggs

2 Tablespoons dried Parsley
4 teaspoons dried ground Sage
2 teaspoons dried Rosemary
1 teaspoon dried Thyme

Blend the flour, yeast and sugar.  Pour in the hot water and stir slightly.  Add the remaining ingredients, make sure to break the yolks.  Stir slightly till somewhat incorporated.  Using the dough hook, and a stand mixer, beat on medium-low for 5 minutes.  The dough should be slightly sticky, but not runny.  Pour a couple of Tablespoons of oil over all and flip and turn to grease under and all around.

Trick for a perfect rise:  Fill a tea kettle with water and bring to a boil.  Set it and the dough in the greased bowl inside your oven.  The heat and steam from the kettle create the perfect environment.  If it is particularly cold in your kitchen, do slightly warm the oven, 105 F.

Let rise for 45 minutes.  Turn out dough onto a floured surface and divide into 4 pieces.  Knead slightly and shape into loaves, place in greased (and floured if metal) loaf pans.  Preheat the oven to 375 F.  Let the loaves rise (not in the oven this time) for another 25 minutes.

Bake for 25 minutes in the middle of the oven.  Give an extra 5-10 if the bread doesn't seem done (sounds hollow when you thump it).

*If you don't have bread flour, you can add 1 T. of gluten for every cup to your all-purpose flour.  If you don't have gluten on hand don't go buy it, just buy some bread flour, or else wing it.