In large mixing bowl, mix together 3 cups flour, sugar, instant yeast, and salt.
In small saucepan or microwavable bowl, combine milk, water, and butter. Heat until butter starts to melt (between 110-115 degrees).
Add liquids to the flour mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Knead on floured surface until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease the top. Cover and allow to rise for 50-60 minutes.
At the end of the rising time, gently punch down dough. Turn onto lightly floured surface. Divide dough in half. With a rolling pin, shape each into a 10 x 12" rectangle. Roll up jelly roll style, pinching edges and ends to seal. Transfer to a baking sheet lined with parchment paper or a silicone baking mat, placing sealed edges down. With a sharp knife or bread lame, score each loaf with 3-4 diagonal cuts. Allow to rise for 20-30 minutes.
Bake in a preheated 400 degree oven for 20 minutes, or until crust is golden brown. Serve warm. This recipe makes 2 large loaves.
To Make the Dipping Spice and Oil
In a small bowl, combine dried onion, crushed rosemary, oregano, parsley, basil, red pepper flakes, salt, and black pepper. Store in airtight container to use as needed. This will make 1/4 cup of spice mix.
For dipping, combine extra virgin olive oil, 2 teaspoons spice mix, and balsamic vinegar in a small serving dish. I will sometimes also add in minced garlic. Serve with warm French bread.
Notes
*You may freeze the extra loaf if desired by wrapping it tightly in plastic wrap, and then storing in a 2 gallon freezer bag.**Unless otherwise indicated, all butter on this recipe site uses salted butter.