Cajun 3-pepper bread

Yield: 2 Servings

Measure 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
Water
>>>>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.

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