Recipe for Oreganato Bread 
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Yield:
1
Ingredients:
Amount Ingredient
8 cup Unbleached All-Purpose Flour Note 1
3/4 cup Polenta Or
Coarse Cornmeal
3 tbl Dried Oregano
1/2 tbl Dried Parsley
2 tbl Granulated Garlic
1 tbl Ground Black Pepper
2 tbl Instant Yeast
2 tbl Sea Salt
Instructions:
Instructions: Note 1: or high-gluten bread flour (I use half and half)

Mix all the dry ingredients, then add the water water. Mix well. Knead for about 8 minutes, or until a soft tacky dough is formed. The dough should be tacky, but not sticky.

Place dough in an oiled bowl, cover, and allow to rise approximately 1-1/2 hours. Punch down and allow to rise again for another hour. Divide the dough in two, knead briefly, and form into tight balls. Sprinkle a little cornmeal or polenta on a large oiled baking sheet and place the balls on the sheet at least two inches apart. Cover and allow to rise for one hour. Preheat the oven to 425 degrees with a baking stone inside. Slash the loaf tops with a lame, razor blade, or serrated knife. Spray the loaves with a mister. Place the baking sheet directly on the baking stone, spray the oven with the mister, and quickly close the door. Spray 3 more times every 2 minutes. Bake for 30 minutes and then check the temperature of the loaves with an instant thermometer.

You are looking for a deep golden color and an internal temperature of l90F. Cool on racks at least 30 minutes before slicing. This bread freezes very well.

This recipe was adapted from a recipe of the Brother Juniper Bakery in Forestville, California, and appears in Lee Baileys California Wine Country Cooking. I am submitting it as a result of foolishly shooting off my mouth about it in a reply to Susie in Atlanta about an alternative to high-priced bread-rising baskets. As a result, I received 642 bazillion requests for the recipe. In the next few days, I will post the recipes for a rustic country bread, a damned good sourdough bread, and a knock-your-knickers-off Jewish rye bread. Please dont get the impression that I am complaining about being asked for these recipes. I love it because, in addition to being a good baker, I am also a show-off baker.

Bob the Tarheel Baker

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