Oreganato Bread Recipe

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Oreganato Bread Ingredients

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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Oreganato Bread Recipe
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This is a recipe for Oreganato Bread from the recipe cookbook of Recipes-to-go (Bread)

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Oreganato Bread

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Oreganato Bread 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 1-1/2 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

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Oreganato Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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