Yield: 2 Servings
Measure | Ingredient |
---|---|
8 \N | Flour, bread |
¾ \N | Polenta; uncooked |
½ pint | Pepper; cayenne |
1 pint | Pepper; black ground |
1 pint | Parsley flakes [dry] |
3 pints | Garlic; crushed |
2 packs | Yeast |
4 pints | Salt, preferably sea |
½ \N | Pepper; diced sweet red |
4 pints | Tabasco or hot pepper sau |
2½ \N | Water |
\N \N | >>>>NEXT>>>> Punch it down, and allow it to rise |
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 1-½ hours (until double in size).
again for 1-1½ 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 400 deg oven with steam or spray for 30-40 minutes. Cool before cutting.