Cajun 3-pepper bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Flour, bread | |
| ¾ | 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 | Pepper; diced sweet red | |
| 4 | pints | Tabasco or hot pepper sau |
| 2½ | Water | |
| >>>>NEXT>>>> Punch it down, and allow it to rise | ||
Directions
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.