Basic Bread Method
In a large bowl combine the yeast, sugar, salt & half of the flour. In a saucepan warm the liquids including the oil but not eggs. Remove from heat and add the herbs or other flavourings (keep garnishing herbs & butter aside for later). Make a well in the flour mix, and pour in warm liquid, if applicable add eggs. Stir in well to make stiff dough, gradually adding rest of flour. Use floured hands to make dough pliable. Turn dough out onto a floured surface and knead for 8-10mins, add more flour if necessary to make dough smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled in volume. Punch down dough and roll into a rectangle shape for a loaf or shape into rolls. Place the bread, seam side down in a greased tin or put rolls on a baking sheet, let rise until doubled in size. Bake at 375¼F, 190¼C for 30-35 mins (Rolls 20-30 mins.) Bread will be cooked if when tapped will sound hollow. Garnish hot bread by brushing top with butter and sprinkle with any dried herbs, poppy seeds or sesame seeds. Kneading Tip: With floured hands shape dough into an oblong ball, fold in half towards you, with heel of hands push dough away, quarter turn & repeat for 8 - 10 mins.
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