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Cajun 3-Pepper Bread

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Recipe

 

Yield

2 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 x all-purpose flour
bread
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¾ x polenta
uncooked
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½ pint black pepper
cayenne
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1 pint black pepper
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1 pint parsley flakes
dry
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3 pints garlic
crushed
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2 packages yeast, active dry
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4 pints salt
preferably sea
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½ each sweet red bell peppers
diced
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4 pints red hot pepper sauce
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2 ½ water
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Ingredients

Amount Measure Ingredient Features
8 x all-purpose flour
bread
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0.8 x polenta
uncooked
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237 ml black pepper
cayenne
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473 ml black pepper
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473 ml parsley flakes
dry
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1.4 l garlic
crushed
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2 packages yeast, active dry
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1.9 l salt
preferably sea
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0.5 each sweet red bell peppers
diced
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1.9 l red hot pepper sauce
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2.5 water
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 18483% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 129g 129%
Dietary Fiber 16g 62%
Sugars g
Protein 109g
Vitamin A 19% Vitamin C 63%
Calcium 8% Iron 136%
* based on a 2,000 calorie diet How is this calculated?
 

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