Recipe - Oreganato Bread

8 Flour, bread
Three fourths Polenta; uncooked
6 pt Parsley flakes [dry]
3 pt Garlic; crushed
2 pack Yeast
2 pt Salt, preferably
4 pt Oregano; dried
3 Water

One half 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 1012 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 1One half hours (until double in size). Punch it down, and allow
it to rise again for 11 One half 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