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| 8 | Flour, bread |
| 3/4 | Polenta; uncooked |
| 1/2 x ca. 1/2 Liter | Pepper; cayenne |
| 1 x ca. 1/2 Liter | black Pepper ground |
| 1 x ca. 1/2 Liter | Parsley flakes [dry] |
| 3 x ca. 1/2 Liter | Garlic crushed |
| 2 Packung | yeast |
| 4 x ca. 1/2 Liter | Salt, preferably sea |
| 1/2 | Pepper; diced sweet red |
| 4 x ca. 1/2 Liter | Tabasco or hot pepper sau |
| 2 1/2 | water |
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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.
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