| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Breads | 2 | Servings | |
INGREDIENTS
| 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 | Yeast | |
| 4 | pt | Salt, preferably sea |
| 1/2 | Pepper, diced sweet red | |
| 4 | pt | Tabasco or hot pepper sau |
| 2 1/2 | Water |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2386
Calories From Fat: 421
Total Fat: 47.1g
Cholesterol: 0mg
Sodium: 271848.8mg
Potassium: 6342.2mg
Carbohydrates: 435g
Fiber: 77.4g
Sugar: 14.5g
Protein: 93.3g