Ingredients Jump to Instructions ↓

  1. 8 ea Flour, bread

  2. 3/4ea Polenta; uncooked

  3. 6 pt Parsley flakes

  4. 3 pt Garlic; crushed

  5. 2 pkg Yeast

  6. 2 pt Salt, preferably

  7. 4 pt Oregano; dried

  8. 3 ea Water

  9. 1/2ea Pepper; coarse black

Instructions Jump to Ingredients ↑

  1. + 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.


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