Name: Oreganato
Yield: Makes two 1½-pound loaves
Ingredients: ¾ cup uncooked polenta; 6 teaspoons dried parsley or 6 tablespoons chopped fresh parsley; 4 teaspoons of dried oregano or 4 tablespoons fresh oregano; 4 teaspoons salt, preferably sea salt; 1½ tablespoons instant yeast or 2 tablespoons active dry yeast; 2 teaspoons coarsely cracked black pepper; Approximately 2¾ to 3 cups water; 4 teaspoons granulated garlic or 4 tablespoons crushed fresh garlic; 8 unbleached high-gluten flour, bread flour, or all-purpose flour

Preparation info

Makes
two
1½ pound loaves

Difficulty
Medium

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

A brightly spiced and herbed French-style bread (it contains no oil, milk, or sweeteners), especially good when served with seafood or pasta dishes. Oreganato is seasoned with cracked black peppercorns, garlic, parsley and oregano and it sparkles with the golden glint of polenta nuggets. It is important to use polenta, which is coarse, rather than cornmeal, which is fine, because polenta retains its identity in the loaf.