Crusty Herb Bread

I love growing herbs all year round but they do so well in the spring and summer that you can use so much of them because they are so plentiful. This bread is so quick and easy with so few ingredients and steps to follow I just love it! Samantha, my oldest, prefers the cooks illustrated no knead bread but this recipe is way easier for me.

1 pkg rapid rise yeast
2 C barely warm water
4 1/3 C all purpose flour
2-3 cloves garlic, finely chopped
4 short sprigs rosemary, finely chopped
Small bunch of thyme, finely chopped
4 sprigs of fresh oregano, finely chopped
2 t kosher salt

Mix the yeast and water in a large plastic mixing bowl then add the flour, chopped herbs, and then the salt. Combine with a large spoon. The mixture will be lumpy, just make sure everything is evenly incorporated. Cover the bowl with a damp dish cloth and put in a warm place to rise for about an hour. Remember not to use water that is too warm or it will kill the yeast, better to erre on the side of coolness and have the dough take a little longer to rise. I put my dough in the garage since I live in south Texas, outside on the patio would be too hot.
After the dough has doubled in bulk turn the dough out on a floured surface and shape into a  ball. Place shaped dough into a Dutch oven and let rise again with a damp dish towel covering it about 45 min. Preheat the oven to 375. Make sure the oven is up to temperature before you go out to get the dough. Slash the top of the dough making criss cross marks with a sharp knife. Bake until golden brown for about 45min to an hour.
Everybody says let it cool before slicing but I have never done that due to the fact that warm bread fresh out of the oven is simply irresistible to me. It just smells so amazing that I cut a piece immediately and eat it while the bottom is still crunchy and delicious but if you can wait I guess you should...I honestly don't know if it would make it better.