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
We can read the history of meal recipes far back into distant history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a few documents describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks used many aromatic flavors, including some familiar names like basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from the Middle-East, including spices like basil and rosemary. These new spices and herbs created a surge in manuscripts on food, many of which are now in private libraries. For the next few years, the powerful and wealthy competed with each other to serve up the most exotic meals, and as a result the best chefs and their collection of recipes increased in prestige. Even so, it was during the 1800s that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cook books were in high demand, mostly due to increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Cajun 3 Pepper Bread recipe.
