Cajun 3-Pepper Bread

• 8 x flour, all-purpose bread
• 3/4 x polenta uncooked
• 1/2 pint black pepper cayenne
• 1 pint black pepper
• 1 pint parsley flakes dry
• 3 pints garlic crushed
• 2 packages yeast, active dry
• 4 pints salt preferably sea
• 1/2 each sweet red bell peppers diced
• 4 pints red hot pepper sauce
• 2 1/2 water

1. Proof yeast in 4 tablespoon of the water.
2. Mix all the dry ingredients in a bowl, then add the liquids.
3. Turn the dough onto a floured surface and knead it for 10 to 12 minutes.
4. The dough should have a coarse look, but will be cohesive, stretchy, tacky but not sticky, and resilient.
5. Allow the dough to rise for about 1 1/2 hours (until double in size).
6. >>>>NEXT>>>> Punch it down, and allow it to rise again for 1 to 1 1/2 hours.
7. Punch it down again.
8. Cut the dough into two (2) pieces and form into rounds or french loaves.
9. Allow to proof for 1 hour, then bake like french breads in a 400 deg oven with steam or spray for 30 to 40 minutes.
10. Cool before cutting.

flour, polenta, black pepper, black pepper, parsley, garlic, yeast, salt, sweet red bell peppers, pepper sauce, water

Taken from recipeland.com/recipe/v/cajun-3-pepper-bread-35206 (may not work)