Oreganato bread

2 Servings

Ingredients

Quantity Ingredient
8 Flour, bread
¾ Polenta; uncooked
6 pints Parsley flakes [dry]
3 pints Garlic; crushed
2 packs Yeast
2 pints Salt, preferably
4 pints Oregano; dried
3 Water
½ each Pepper; coarse black

Directions

Proof yeast in 4 T of the water. Mix all the dry ingredients in a bowl, then add the liquids. Turn the dough onto a floured surface and knead it for 10-12 minutes.The dough should have a coarse look, but will be cohesive, stretchy, tacky but not sticky, and resilient.

Allow the dough to rise for about 1-½ hours (until double in size).

Punch it down, and allow it to rise again for 1-1½ hours. Punch it down again. Cut the dough into two (2) pieces and form into rounds or french loaves. Allow to proof for 1 hour, then bake like french breads in a 350 oven with steam or spray for 45 minutes. Cool before cutting.

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