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Ingredients
- 8 x Flour, bread
- 3/4 x Polenta, uncooked
- 1/2 pt Pepper, cayenne
- 1 pt Pepper, black grnd
- 1 pt Parsley flakes [dry]
- 3 pt Garlic, crushed
- 2 pkt Yeast
- 4 pt Salt, preferably sea
- 1/2 x Pepper, diced sweet red
- 4 pt Tabasco or possibly warm pepper sau
- 2 1/2 x Water
Directions
- Proof yeast in 4 Tablespoons of the water. Mix all the dry ingredients in a bowl, then add in the liquids. Turn the dough onto a floured surface and knead it for 10-12 min.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 hrs (till double in size).
- ))))NEXT)))) Punch it down, and allow it to rise again for 1-1 1/2 hrs. Punch it down again. Cut the dough into two (2)
- pcs and form into rounds or possibly french loaves. Allow to proof for 1 hour, then bake like french breads in a 400 deg oven with steam or possibly spray for 30-40 min. Cold before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2981g | |
| Recipe makes 2 servings | |
| Calories 1012 | |
| Calories from Fat 69 | 7% |
| Total Fat 8.21g | 10% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 452984mg | 18874% |
| Potassium 4547mg | 130% |
| Total Carbs 233.1g | 62% |
| Dietary Fiber 57.3g | 191% |
| Sugars 6.86g | 5% |
| Protein 47.67g | 76% |
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