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 package yeast
4 pt salt, preferably sea
1/2 pepper, diced sweet red
4 pt tabasco or hot pepper sau
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.
Servings: 2 servings
Cajun 3-Pepper Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cajun
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the far past, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, generally, these early records were just very simple hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the romans around 25BC a roman called Apicius created a number of documents which described recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including basil and coriander. These new culinary innovations created an increase in recipe publications, the majority of which are kept safe in academic collections. By the time we get to the twentieth century, cookbooks were increasing in popularity as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Cajun 3 Pepper Bread recipe.
