8 Flour, bread
3/4 Polenta; uncooked
1/2 pt Pepper; cayenne
1 pt Pepper; black ground
1 pt Parsley flakes [dry]
3 pt Garlic; crushed
2 pk Yeast
4 pt Salt, preferably sea
1/2 Pepper; diced sweet red
4 pt Tabasco or hot pepper sau
2 1/2 Water
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 1-1/2 hours (until double in size).
NEXT Punch it down, and allow it to rise
again for 1-1 1/2 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.
From
Yields
2 Servings