Anush's Herb & Onion Bread

Mix yeast, warm water and sugar together in a large bowl. Set it aside until the yeast is all puffy/foamy. In the same bow (after the yeast has activated), gently stir in the olive oil, herbs, garlic, onions and 3 cups of flour. Mix until incorporated. Gradually add in the remaining 3 cups as you're kneading the dough. You may need the full remaining 3 cups, or you may need only 2.5 cups. It depends on the day/weather. But I based the recipe on the full 6 cups flour. Knead the dough well until it's smooth and elastic. Roll it into a smooth ball. Spray a bowl with PAM or you can brush with olive oil. . Put the dough in the bowl turning it to coat the top. In my family, we use our hand to make the sign of the cross in the unrisen bread....for God's blessings. You can do that (or not)...but it's an important factor in my recipe, so I couldn't leave it out. Cover with a clean dishtowel and put in a warm place to rise. about an hour. An hour later, push the dough down to press the air out of it....you want to be gentle, but the bread will deflate (don't be alarmed). Form the dough into two loaves.. You can put them in a 9" x 5" loaf pan, or you can do a free form loaf as well. If you're free forming it, I would still gently roll it out into somewhat of a rectangle, and then roll it, jelly roll style, into a log, but it's up to you. Allow to rise til double in size. (about another 30 minutes). Bake in a 375 degree F oven for about 35 minutes until nice and browned. If you'd like to add some seeds to the top (sesame or a seed mix, you can add to the top.) Allow to cool about 20 minutes before slicing. I based this recipe on 16 slices per loaf, 2 loaves. 1 slice (1/16th of a loaf) = 3 WeightWatchers Points Plus per serving.