8 flour, bread
3/4 polenta, uncooked
6 pt parsley flakes [dry]
3 pt garlic, crushed
2 package yeast
2 pt salt, preferably
4 pt oregano, dried
3 water
1/2 each pepper, coarse black
A Recipe for
Oreganato Bread
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A dessert without cheese is like a beautiful woman with only one eye. |
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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This Recipe for Oreganato Bread is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Oreganato Bread from the recipe cookbook of Recipes-to-go (Bread)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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Food Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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Life is a banquet, and most poor suckers are starving. |
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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.
Serves: 2
Oreganato Bread Recipe brought to you by Recipes To-Go