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Cajun Three Pepper Bread

Ingredients

Instructions

  1. Mixing: In a bowl, combine everything except the hot sauce and water. Then add the hot sauce and water, reserving a little water for final adjustments during kneading.
  2. Kneading: When the mixture can be formed into a ball in the bowl, turn the dough out onto a floured counter and knead for 10-12 minutes, adding water if need, until a smooth elastic dough emerges. The dough should be tacky but not stick, a beautiful salmon color with a bright garlic and pepper aroma.
  3. Proofing: Clean the bowl and return the dough to it, covering with a damp towel or plastic wrap, or put the bowl inside a plastic bag. Allow the dough to rise at room temperature for approximately 1 1/2 hours. It should double in size. Form into loaves (see below) and put them in greased bread pans.
  4. Forming loaves: Divide the dough into two pieces. Flatten each piece of dough with the heels of both hands, then fold it over, back on itself, so that you are rolling the piece into a cylindrical shape. The seam that forms when the two edges meet when the dough is folded should be kept in one place, at the bottom. Squeeze the dough to release air bubbles and pinch the seam closed. Roll the loaf back and forth under your hands to smooth the surface. Place the dough, seam-side down, in a greased bread pan that measures 10 x 4 1/2 inches (you may use any pan close to these dimensions).
  5. Repeat the process of forming a loaf from the second piece of dough and cover the pans with either a damp cloth or plastic wrap. Allow the loaves approximately 1 hour to rise at room temperature, or after a 5-minute rise, put them in the refrigerator to rise overnight.
  6. Baking: Bake the bread at 350 degrees F for 45 minutes. Internal temperature of the bread with an instant-read thermometer should be 185-195 degrees.
  7. Allow to cool for at least 30 minutes before serving.

Yield: 2 loaves

Per slice (based on 12 per loaf): 190 calories, 7 g protein, 39 g carbohydrates, 1 g fat, 0 cholesterol, 400 mg sodium, 2 g fiber. Calories from fat: 5 percent

Other Cajun and Creole recipes you may like...

Sweet Legs
Deep Fried Turkeys
Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
Louisiana Crawfish Ravioli with Crawfish Cream Sauce


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