In a large bowl combine the yeast, sugar, and water. Let sit for 5 minutes or until foamy.

Add 1 cup flour and salt to the mixture.. Mix until well combined.

Stir in the remaining flour and mix well.

Turn the dough out onto a floured surface and knead until the dough is soft and elastic, adding more flour as needed.

Grease a bowl and place the dough inside, turning to coat.

Cover with plastic wrap and let rise until doubles, about 45 minutes.

Meanwhile cream together the butter and herbs until completely combined.

Spray a loaf pan with cooking spray.

Punch down the dough and turn onto a floured surface.

Use a rolling pin and roll into a large rectangle, about 12 inches by 10 inches. Spread with the filling, leaving a half inch to an inch on all sides.

Roll the dough from the long side. Cut the dough into half lengthwise so that you expose the herb filling.

Twist the two pieces together and pinch the ends together. Place the bread in the prepared pan.

Cover with plastic wrap and let rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350 degrees.

Bake the bread for 40-45 minutes or until golden brown and the bread sounds hollow when tapped on with your knuckles.

Remove from the oven and cool completely.

Slice and enjoy.