2 quart water
2 teaspoons active dry yeast
3 cups warm milk
1/2 teaspoon salt
8 tablespoons butter
3 eggs
1/2 teaspoon white sugar
2 cups bread flour
2 teaspoons cornstarch
1 teaspoon dried basil
1 teaspoon dried rosemary
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
2 teaspoons dried dill weed
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried marissa
1 teaspoon dried marjoram
1 teaspoon dried basil
Place the 2 quart of water into a separate bowl. Stir in the yeast and milk, mixing thoroughly. Cover bowl and refrigerate overnight.
When it begins to foam, add the 3 cups milk, salt and butter. Mix thoroughly.
While the dough is kneading, preheat oven to 350 degrees F (175 degrees C). Place the eggs, sugar, 3 cup flour, cornstarch, basil, rosemary, sage, thyme and dill weed in a separate bowl and sprinkle evenly over the top of the dough.
On a floured surface, roll out the dough to 1/4 inch thickness. Cut out approximately 3 patties, 1 inch thick. Place them onto ungreased baking sheets. Brush with 2/3 cup of the flour/cornstarch mixture; allow to cool slightly and cut with cookie cutters. Chill for several hours.
Bake in preheated oven for about 20 minutes. (Make sure the crust is completely cool and the top is completely golden brown!) Remove the baked patties from the sheets and cool on wire racks.