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Oreganato bread

Yield: 2 Servings

Ingredients:

• 8 Flour bread
• 3/4 Polenta; uncooked
• 6 pt Parsley flakes [dry]
• 3 pt Garlic; crushed
• 2 pk Yeast
• 2 pt Salt preferably
• 4 pt Oregano; dried
• 3 Water
• 1/2 ea Pepper; coarse black

Instructions:

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.

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