Yield: 2 Servings
|½ pint||Pepper; cayenne|
|1 pint||Pepper; black ground|
|1 pint||Parsley flakes [dry]|
|3 pints||Garlic; crushed|
|4 pints||Salt, preferably sea|
|½||Pepper; diced sweet red|
|4 pints||Tabasco or hot pepper sau|
|>>>>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.