Cajun 3-Pepper Bread
Submitted by state-a-confusion
A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.
YIELD
2 servingsPREP
20 minCOOK
40 minREADY
60 minThis bread has bite, and we’re not just talking about the crust.
Three types of pepper punch through every slice: black pepper for earthy heat, cayenne for sharp fire, and hot sauce for that lingering Cajun burn. Polenta folded into the dough gives it a rustic, gritty texture you can feel with every tear.
Kneaded by hand until stretchy and resilient, then given two long rises for full flavor development, this loaf bakes up with a shattering crust thanks to steam in the oven.
Shape it into rounds or long French-style loaves. Either way, it’s the kind of bread that makes soup, gumbo, or a simple slab of butter feel like a feast.
Chef Tips
- The double rise is key. Two rises develop more complex flavor and a better crumb structure than a single rise ever could.
- Bake with steam by placing a pan of hot water on the bottom rack. That steam is what gives you a crackly, golden crust.
- Let the bread cool completely before slicing. Cutting too early compresses the interior and ruins that open, airy texture you worked for.
Ingredients
Directions
Proof yeast in 4 tablespoon 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 to 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 1½ hours (until double in size).
>>>>NEXT>>>> Punch it down, and allow it to rise again for 1 to 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 to 40 minutes.
Cool before cutting.
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