Mince the leek, green onions, dill, and rosemary in a blender or food processor.

Heat the milk and dissolve the turbinado sugar and salt in it; melt the butter in the milk.

In a large bowl, dissolve the yeast in the warm water.

Once the milk has cooled, add the milk mixture, flour, and the minced leek/onion/herb mixture to the yeast mixture.

Stir well with a large wooden spoon until the batter is smooth.

Cover the bowl with a towel and let the dough rise in a warm place for about 45 minutes.

Punch down the dough and beat vigorously for a few minutes.

Turn the dough into a greased bread pan.

Let the dough stand in a warm place for about 10 minutes.

Preheat oven to 350 degrees Fahrenheit.

Bake for about 45 minutes.