Overnight Homemade Herbed Italian Loaf (ehow)

4 1/2 c flour
1/4 t active dry yeast
2 c water at room temp
2 T olive oil
1 t honey
2 t salt
2 T minced fresh oregano
1 tablespoon fresh thyme

Sift flour into a large bowl. Add yeast and stir to combine. Into the water, stir in the olive oil, honey and salt. Stir the water mix and the herbs into the flour until a wet dough forms. Cover bowl with plastic wrap and set aside to rise for 18 – 24 hours. When the dough has fermented overnight, spritz your work surface with a small amount of olive oil. Turn the dough out onto the oiled surface. With oiled hands, form the dough into 2 10 x 5″ logs and then transfer to 2 pieces of parchment paper. Cover with a clean towel and allow to rest for 1 – 2 hours. When the dough has rested, preheat the oven with a baking stone to 450º F. Lightly dust the outside of the loaf with flour and a sprinkle of sea salt. Bake for 25 – 35 min until the crust is golden brown. Remove from the oven and allow to rest slightly before slicing. Makes 2 10″ loaves.

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