| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Breads |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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