1 1/4 cups cornmeal
2 tablespoons dried parsley
3 tablespoons lemon juice
1 1/2 teaspoons salt
6 tablespoons vegetable oil
6 cups bread flour
1 teaspoon baking powder
1/2 teaspoon prepared horseradish
1 tablespoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 cloves garlic, minced
3 teaspoons dried oregano
1 cup all-purpose flour
2 cups cornmeal
1 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
In a large bowl, mix cornmeal, parsley, lemon juice, salt, oil, and bread flour. Cut in vegetable oil with a metal spatula. Stir the cornmeal mixture until well blended.
Transfer approximately 1/2 cup flour mixture to the baking dish. Mix the remaining flour mixture in with the cornmeal mixture.
Bake in preheated oven for 30 minutes.
Remove the bread from the baking dish and brush with the remaining lemon juice. Bake at 350 degrees F (175 degrees C) for about 50 minutes in the preheated oven, or until golden brown.