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.