Categories: Breads 
      Yield: 2 servings 
  
      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 pk Yeast 
      4 pt Salt, preferably sea 
    1/2    Pepper; diced sweet red 
      4 pt Tabasco or hot pepper sau 
  2 1/2    Water 
  
    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.