Enjoy the last of your summer herbs in this scrumptious cheesy bread. Excellent served with soup, or made into giant croutons for salads, or enjoyed as a baguette in a hearty sandwich.

Herb & Cheese Bread

1 package (or 1 tablespoon) active dry yeast

1 cup warm water

3 cups unbleached, all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground pepper

2 tablespoons olive oil

¼ cup mixed fresh herbs, such as basil, chives, thyme and tarragon.

¾ cup coarsely grated cheese, such as Asiago, Gruyere or fontina

cornmeal

1 large egg beaten together with 1 tablespoon water

Place yeast and water in a large bowl. Allow to sit for about 10 minutes, or until bubbly. Add salt, pepper, olive oil, herbs and cheese and mix thoroughly. Add flour, a cup at a time. Depending on the humidity, more or less flour may be needed.

Transfer dough to a floured surface and knead to about 10 minutes, or until the dough is satiny and smooth. Place dough in a large clean bowl that has been oiled. Cover with a damp towel and let the dough rise in a warm spot for about an hour and a half.

Punch down dough and shape into loaves or rolls. Place on greased pan that has been lightly sprinkled with cornmeal. Place in warm spot and let dough rise for another hour, or until doubled.

Carefully paint top of loaves with egg wash and bake in lower rack in oven for 25 minutes or until loaves are golden brown. Place loaves on cooling rack and wait until fully cool before slicing.

Enjoy!