Oreganato Bread Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
8: Flour, bread
3/4: Polenta, uncooked
6 pint: Parsley flakes [dry],
3 pint: Garlic, crushed
2 package: Yeast,
2 pint: Salt, preferably
4 pint: Oregano, dried
3: Water,
1/2 each: Pepper, coarse black
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads