Cajun 3-Pepper Bread

Yields:	2 servings
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

8	x	flour, all-purpose	bread
3/4	x	polenta	uncooked
1/2	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
1/2	each	sweet red bell pepper	diced
4	pints	red hot pepper sauce (eg. Tabasco)
2 1/2		water

Directions

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.

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Member Review

Portobello Mushrooms and Pasta

This was excellent - I had to add in a few button mushrooms because I didn't have enough portobello's but I don't think it altered the flavor too much. My whole family (including my 3 year old) loved it. I served it over spaghetti that I had whipped up earlier in my pasta machine. It was a very quick and easy dish to prepare that would easily be worthy of company...bravo!

Reviewed by Ty