1 tablespoon vegetable oil
3 teaspoons yeast
1 1/2 cups warm milk (110 degrees F/45 degrees C)
3 eggs
2 1/2 cups bread flour
2/3 cup white sugar
1 1/2 teaspoons salt
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried sage
20 1/2 cups all-purpose flour
2 tablespoons olive oil
Heat oil in a large saucepan over medium heat. Stir in yeast and milk until bubbles form in the bread, about 5 minutes. Beat in eggs, salt, rosemary, sage, thyme, sage, thyme and rosemary.
Pour in remaining flour and stir until well blended. Gradually stir in olive oil. Reduce heat so that hot oil does not get on bottom of pan. Cook for 2 minutes. Cover and let cool.
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle with 1 1/2 cups flour mixture. Place bread on baking sheet and brush with margarine mixture. Bake in preheated oven for 40 minutes. Turn bread out onto a cookie sheet and cool completely, leaving about 2 inches of surface area.
Turn loaf upside down onto a greased cookie sheet. Brush with 8 tablespoons margarine mixture. Place on cookie sheet and freeze in refrigerator overnight. Bake loaf in preheated oven for 1 hour then reduce temperature to 325 degrees F (165 degrees C) and bake an additional 40 minutes, until crust is golden brown.