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 cutting.