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ABOUT 4 HOURS BEFORE SERVING OR UP TO 2 DAYS AHEAD: In large bowl, combine sugar, salt, yeast and 2 cups flour.
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In 1 quart saucepan over low heat, heat water and 3 T.
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margarine or butter until very warm (120 130 butter does not need to melt completely) With mixer at low speed, gradually beat liquid into dry ingredients just until blended.
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Increase speed to medium; beat 2 minutes, occasionally scraping sides of bowl with rubber spatula.
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Beat in 3/4 cup flour to make a thick batter continue beating 2 minutes, scraping bowl often.
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With wooden spoon, stir in 2 1/2 cups flour to make a soft dough.
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Turn dough onto well floured board and knead until smooth and elastic, about 10 minutes, working in more flour while kneading (about 3/4 cup).
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Shape dough into a ball and place in a greased bowl, turning so that the top is oiled.
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Cover and let rise in a warm place for about 1 hour until doubled.
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(Dough is doubled when 2 fingers, pressed lightly into dough, leave a dent) Punch down dough and turn onto lightly floured surface.
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Cover dough with bowl and let rest for 15 minutes for easier handling.
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Meanwhile, in small skillet over medium heat, melt 4 T.
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butter.
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Set aside.
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Grease 10 inch tube pan.
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Cut dough in half; cut each half into 16 pieces.
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Shape each piece into a ball by tucking the ends under.
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Place half of balls in tube pan brush with half of melted butter, sprinkle with half of herbs (optional-- my family does not like the thyme version).
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Repeat with remaining dough, butter and herbs.
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Cover with towel and let rise until doubled about 1 hour.
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Preheat oven to 350 degrees.
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Bake 30 35 minutes until loaf sounds hollow when tapped lightly with the finger.
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Cool loaf in pan on wire rack ten minutes.
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Remove loaf from pan and serve warm.
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Or, cool loaf and wrap in foil heat for 10-15 minutes before serving.
