Oreganato Breadbreads 8 flour, bread 3/4 polenta; uncooked 6 pint parsley flakes [dry] 3 pint garlic; crushed 2 pkg yeast 2 pint salt, preferably 4 pint oregano; dried 3 water 1/2 each pepper; coarse black 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. |
