Italian Herb Bread

This bread is delicious with Italian dishes. I tried something new with it and made much of my dough into individual rolls (baked in muffin tins). The rolls are great to freeze and then pull out individual servings for meals.Italian Herb Bread
2 tsp. rapid-rising dry yeast
1 1/3 cups water
2 Tbsp. olive oil
1 Tbsp. Italian herbs
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
2 Tbsp. 7-grain cereal
1/3 cup prepared pesto sauce
1/2 cup whole wheat flour
3 1/2 cups bread flour

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast, herbs, sugar, salt and cereal. Let stand 5 minutes. Then beat in oil, pesto and wheat flour until smooth. Let stand 15 minutes. Slowly add bread flour, beating until a soft dough forms. Knead on medium until dough pulls away from sides but is soft and springy to the touch. Cover and let rise 1 hour.

Punch down the dough and shape into a baguette or individual rolls. Place on lightly greased baking sheet. Cover and let rise until doubled, 45 to 60 minutes.

Preheat oven to 375ºF. Bake 25 to 30 minutes or until loaf is golden. Remove from oven and cool on a wire rack.