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1
Put 5 cups flour into the container of a food processor.
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2
Add yeast, salt, rosemary, parsley, basil and chives and start processing while gradually adding the water.
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3
Add remaining cup of flour, or enough to make nonsticky dough that comes loose from container sides.
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4
Turn dough out onto a lightly floured board and knead while shaping the dough into a nonsticky ball.
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5
Lightly flour inside of a mixing bowl and add the dough.
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6
Cover with clean cloth and place in a warm (not hot) draft-free place to rise.
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7
Let stand until double in bulk, about 30 to 40 minutes.
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8
(It is not essential to let dough rise a second time, but it is preferable.)
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9
Turn dough out onto a lightly floured surface and punch down.
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10
Knead briefly and return the dough to lightly floured bowl.
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11
Let stand until double in bulk, about 30 minutes.
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12
Meanwhile, preheat the oven to 400 degrees.
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13
Turn out dough onto lightly floured board and knead briefly.
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14
Divide dough in half and shape it into two loaves, each about 15 inches long.
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15
Place loaves side by side on baking sheet and cover with clean cloth.
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16
Let stand 15 minutes or until they rise slightly (but not double in bulk).
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17
Remove cloth and, using razor blade, cut three uniform diagonal, parallel gashes over the top of each loaf.
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18
Place in oven on bottom rack and, if crisper crust is desired, place two ice cubes on bottom of oven.
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19
This will create steam.
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20
Bake 45 minutes or until golden brown all over.
