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1
Saute the onion in the olive oil in a small frying pan over medium heat until soft.
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2
Remove from the heat, stir in the herbs, and let cool.
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3
Pour the water into the bowl of an electric mixer.
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4
Dissolve the yeast in the water and mix with the dough hook.
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5
Add the salt and the onion and herb mixture, then mix in enough flour to make a firm dough, adding more flour if necessary, kneading until the dough holds together.
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6
Remove the dough to a floured work surface.
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7
Clean out and grease the bowl.
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8
Return the dough to the greased bowl, cover, and let rise for 1 hour.
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9
Grease two 8 1/2-inch loaf pans.
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10
Remove the dough to a floured work surface and punch it down.
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11
Divide in half, shape it into 2 loaves, and put it into the prepared pans.
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12
Let the loaves rise for 1 hour, covered, or until the dough has doubled in volume.
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13
Carefully brush the loaves with the beaten egg a few times while they are rising.
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14
Preheat the oven to 400 degrees.
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15
Just before baking cut 4 slits on the top of each loaf and dust lightly with flour.
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16
Bake for about 30 minutes or until the breads are nicely browned and sound hollow when tapped.
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17
Remove the loaves from the pans and let them cool on a rack.
