• 2 tablespoons yeast
• 1 tablespoon sugar
• 2 cups lukewarm water
• 5 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon fresh chopped garlic
• 1 teaspoon fresh chopped rosemary or herb of preference
• 1 teaspoon chopped chives
• 2 tablespoons olive oil, plus more for oiling bowl and tops of loaves

Preheat your CBO oven as instructed in the "User‚Äôs Manual" to 400°F.

In large bowl, dissolve yeast and sugar in water. Combine flour and salt. Add to yeast mixture, stirring well with wooden spoon. Add garlic, herbs and oil. Knead dough on lightly-floured board until smooth; about 5 minutes. Place dough in oiled bowl and brush top of dough with oil. Let rest and rise until twice its original size; about 30-45 minutes. Punch dough down and shape into 10, 4" x 1" loaves. Make diagonal slashes with sharp knife across tops of loaves and place on ungreased baking sheet that has been lightly sprinkled with cornmeal. Let loaves rise for 10 to 15 minutes. Bake for 10 to 15 minutes. Remove to wire rack to cool and serve while warm. Makes 10 loaves.