Cajun 3-Pepper Bread
Yield
2 servingsPrep
20 minCook
40 minReady
60 minLow 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 |
*
|
| ¾ | x |
polenta
uncooked |
*
|
| ½ | pint |
black pepper
cayenne |
*
|
| 1 | pint |
black pepper
|
*
|
| 1 | pint |
parsley flakes
dry |
*
|
| 3 | pints |
garlic
crushed |
*
|
| 2 | packages |
yeast, active dry
|
|
| 4 | pints |
salt
preferably sea |
*
|
| ½ | each |
sweet red bell peppers
diced |
|
| 4 | pints |
red hot pepper sauce
|
*
|
| 2 ½ |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | x |
all-purpose flour
bread |
*
|
| 0.8 | x |
polenta
uncooked |
*
|
| 237 | ml |
black pepper
cayenne |
*
|
| 473 | ml |
black pepper
|
*
|
| 473 | ml |
parsley flakes
dry |
*
|
| 1.4 | l |
garlic
crushed |
*
|
| 2 | packages |
yeast, active dry
|
|
| 1.9 | l |
salt
preferably sea |
*
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 1.9 | l |
red hot pepper sauce
|
*
|
| 2.5 |
water
|
*
|
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.
