Serving Size : 2
8 cup Flour, bread
3/4 cup Polenta, uncooked
1/4 teaspoon Pepper, cayenne
1 teaspoon Pepper, black ground
1 teaspoon Parsley flakes [dry]
3 teaspoon Garlic, crushed
2 packages Yeast
2 teaspoon Salt, preferably sea
1/2 Pepper, diced sweet red
1 teaspoon Tabasco or hot pepper sauce
2-1/2 cup Water
Proof yeast in 4 tablespoon 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).
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.
Bake like french breads in a 400 deg oven with steam or spray for 30-40 minutes. Cool before cutting.