Oreganato bread
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Oreganato bread
Last updated 6/12/2012 12:45:49 AM. Recipe ID 5804. Report a problem with this recipe.
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      Title: Oreganato bread
 Categories: Breads
      Yield: 2 Servings
      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

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Recipe ID 5804 (Apr 03, 2005)

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