Combine 2 cups flour, undissolved yeast and salt. Stir water and 1 tablespoon butter into dry ingredients. Mix in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Roll dough to 15- × 12-inches. Spread herb mixture to within 1/2 inch of edges. Roll up tightly from long end as for jelly roll; pinch seam and ends to seal. Taper ends. Place loaf, seam side down, on greased baking sheet. With sharp knife, make one lengthwise cut, 1/8-inch deep, to within 1 inch of ends. Cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan; let rise 10 minutes.
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