Recipe - Medieval Parsley Bread

6 cup Unbleached flour
1 teaspoon Dried rosemary
1 Three fourths cup Warm water
1 teaspoon Dried basil
3 Packs active dry yeast
One half teaspoon Cinnamon
1 One half cup Finely chopped parsley
6 tablespoon Honey
1 2/3 tablespoon Coarse salt
3 Whole eggs + 2 yolks
6 tablespoon Melted butter

Sprinkle yeast on One half cup of warm water. Stir in honey, let sit for 5
minutes. Add remaining water, beat in about 2 One half to 3 cups flour.
Beat with a wooden spoon for about 200 strokes. Cover with damp
towel, put in a warm place, & allow to rise for 3045 minutes, or
until doubled. Stir down, beat in salt, melted butter, 3 whole eggs,
+ extra yolk. Crush dried herbs & add One half cup parsley. Mix with
cinnamon & 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 & knead until smooth,
shiny & elastic, about 1020 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 & 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 & let rise until doubled, about 25
minutes. Preheat oven to 375F. Brush loaves with beaten egg yolk.
Bake about 50 minutes or until browned & loaf sounds hollow when
rapped on top & bottom. Cool on rack.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip