6 c  Unbleached flour
1 ts Dried rosemary
1 3/4 c  Warm water
1 ts Dried basil
3    Packs active dry yeast
1/2 ts Cinnamon
1 1/2 c  Finely chopped parsley
6 tb Honey
1 2/3 tb Coarse salt
3    Whole eggs + 2 yolks
6 tb Melted butter

Sprinkle yeast on 1/2 cup of warm water. Stir in honey, let sit for 5
minutes. Add remaining water, beat in about 2 1/2 to 3 cups flour.
Beat with a wooden spoon for about 200 strokes. Cover with damp
towel, put in a warm place, & allow to rise for 30-45 minutes, or
until doubled. Stir down, beat in salt, melted butter, 3 whole eggs,
+ extra yolk. Crush dried herbs & add 1/2 cup parsley. Mix with
cinnamon & add to batter, stirring well. Beat in remaining flour with
spoon, then with hands work until dough comes away from sides of
bowl. Turn out onto a lightly floured board & knead until smooth,
shiny & elastic, about 10-20 minutes, adding small amounts of flour
if necessary. Place in a buttered bowl, cover with damp towel, let
rise in a warm place until doubled, about 50 minutes. Punch down,
cover & let rise again until doubled, about 30 minutes. Punch down.
Turn out onto a floured surface. Let dough rest 5 minutes. Shape into
three free form curls or twists. Place on buttered cookie sheet.
Cover lightly with damp towel & let rise until doubled, about 25
minutes. Preheat oven to 375F. Brush loaves with beaten egg yolk.
Bake about 50 minutes or until browned & loaf sounds hollow when
rapped on top & bottom. Cool on rack.