Oreganato Bread Recipe

Step 1

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.

Things You'll Need

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

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