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.