Oreganato Bread
Serves:
Ingredients:
8
ea
Flour, bread
3/4
ea
Polenta; uncooked
6
pt
Parsley flakes [dry]
3
pt
Garlic; crushed
2
pkg
Yeast
2
pt
Salt, preferably
4
pt
Oregano; dried
3
ea
Water
1/2
ea
Pepper; coarse black
Method:
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 1-1/2 hours (until double in size).
Punch it down, and allow it to rise again for 1-1 1/2 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.