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OREGANO BREADIngredients: 2 envelopes active dry yeast2 c. warm water1 tsp. sugar1/4 c. vegetable oil2 Tbsp. honey1/2 c. wheat germ1 Tbsp. oregano1 Tbsp. parsley4 tsp. salt3 1/2 - 4 c. (approximately) unbleached white flourSprinkle yeast over warm water in a large bowl and stir to dissolve. Add sugar, let stand until bubbles form. Add oil, honey, wheat germ, seasonings, and 2 cups flour. Beat until smooth and shiny; then beat in enough flour to make dough that handles easily. Turn out onto a floured board and knead until smooth and elastic. Place in a greased bowl and let stand in a warm place until dough doubles in bulk – approximately 1 hour.Punch down and shape into four long, thin loaves, place on greased cookie sheets. Brush the tops lightly with oil. Cover and let rise for another 45 minutes. Cut three diagonal slits in the top of each loaf. Bake at 400F for about 30 minutes. Let cool completely before bagging or wrapping. Yield: Makes 4 loaves. Freezes well.