Name: Oreganato Bread
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

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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