Recipe - Cajun 3-Pepper Bread

8 Flour, bread
Three fourths Polenta; uncooked
One half pt Pepper; cayenne
1 pt Pepper; black ground
1 pt Parsley flakes [dry]
3 pt Garlic; crushed
2 pack Yeast
4 pt Salt, preferably sea
One half Pepper; minced sweet red
4 pt Tabasco or hot pepper sau
2 One half 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 1012 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 1One half hours (until double in size).
NEXT Punch it down, and allow it to rise
again for 11 One half 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
3040 minutes. Cool before cutting.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini