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Cajun 3-Pepper Bread

 

13

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

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
*

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

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 18483% of calories 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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