• Prep Time:
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  • Serves: 2 Servings

Oreganato Bread

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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
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.

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