Cajun Three Pepper Bread is a traditional Fusion recipe based on Cajun cookery (from Louisiana) for classic polenta and flour bread flavoured with bell pepper, chillies, black pepper and herbs. The full recipe is presented here and I hope you enjoy this classic American version of: Cajun Three Pepper Bread.
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150g uncooked polenta
1/2 tsp cayenne pepper
1 tsp ground black pepper
1 tbsp granulated garlic
1 tbsp dried parsley flakes
2½ tsp active dry yeast proved in 4 tbsp lukewarm water
4 tsp salt
120g diced red bell pepper
4 tbsp Tabasco sauce
600ml (approx) water
Clean the bowl and return the dough to it, covering with a damp towel or plastic wrap. Allow the dough to rise in a warm place for about 1.5 hours, or until doubled in size. When risen knock the dough back and knead for a few minutes then divide into two pieces. Flatten each piece of dough with the heels of your hands and fold it back over itself. Squeeze the dough to remove any trapped air and pinch the seam closed. Keeping the seam at the bottom roll the dough between your hands on a smooth surface to smooth the dough then place, seam side down, in a greased bread pan measuring some 25x12cm. Repeat the process on the second loaf then cover and place in a warm spot for an hour to raise.
Place in an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 45 minutes. When done the bread should sound hollow when tapped. Allow to cool for at least 30 minutes before serving.
Go to the printable version of the recipe
Cajun Three Pepper Bread Recipe
Ingredients:
1.7kg bread flour150g uncooked polenta
1/2 tsp cayenne pepper
1 tsp ground black pepper
1 tbsp granulated garlic
1 tbsp dried parsley flakes
2½ tsp active dry yeast proved in 4 tbsp lukewarm water
4 tsp salt
120g diced red bell pepper
4 tbsp Tabasco sauce
600ml (approx) water
Method:
Combine all the ingredients (except the Tabasco sauce and water) in a large bowl. Mix to blend then add the hot sauce and add enough water to make a dough. When the mixture can be formed into a ball in the bowl turn the dough out onto a floured container and knead for 10–12 minutes, adding water if needed, until a smooth elastic dough emerges.Clean the bowl and return the dough to it, covering with a damp towel or plastic wrap. Allow the dough to rise in a warm place for about 1.5 hours, or until doubled in size. When risen knock the dough back and knead for a few minutes then divide into two pieces. Flatten each piece of dough with the heels of your hands and fold it back over itself. Squeeze the dough to remove any trapped air and pinch the seam closed. Keeping the seam at the bottom roll the dough between your hands on a smooth surface to smooth the dough then place, seam side down, in a greased bread pan measuring some 25x12cm. Repeat the process on the second loaf then cover and place in a warm spot for an hour to raise.
Place in an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 45 minutes. When done the bread should sound hollow when tapped. Allow to cool for at least 30 minutes before serving.
Printable version of the Recipe
fusion, cajun, louisiana, bread, baking, chillies
Bread
Fusion
Cajun Three Pepper Bread
https://fabulousfusionfood.blogspot.com/2019/04/cajun-three-pepper-bread-recipe.html
Cajun Three Pepper Bread. This is a modern Cajun-influenced fusion recipe polenta and flour bread flavoured with bell pepper, chillies, black pepper and herbs.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkssp85WOXJ113D7y8De01fB4Ww1xD9FX-1ks8JDG6hFsP_3mL57gBH9Efz5ZZfnLLGuCZswWo3otksX7uJoOSaB1wRJ-1JlzebLtm4JqkvzGIW69kJAwJtCC2jBrjUrZ2jkfz7p6qL9A/s1600/cajun-three-pepper-bread.png
2019-04-21
Yield: 6–8
Cajun Three Pepper Bread
Cajun Three Pepper Bread. This is a modern Cajun-influenced fusion recipe polenta and flour bread flavoured with bell pepper, chillies, black pepper and herbs.
prep time: 100 mins
cook time: 50 mins
total time: 150 mins
Ingredients:
- 1.7kg (14 cups) strong bread flour
- 150g (1 1/4 cups) uncooked polenta
- 1/2 tsp cayenne pepper
- 1 tsp ground black pepper
- 1 tbsp granulated garlic
- 1 tbsp dried parsley flakes
- 2½ tsp active dry yeast proved in 4 tbsp lukewarm water
- 4 tsp salt
- 120g (4 oz) diced red bell pepper
- 4 tbsp Tabasco sauce
- 600ml (5 cups) (approx) water
Method:
- Combine all the ingredients (except the Tabasco sauce and water) in a large bowl. Mix to blend then add the hot sauce and add enough water to make a dough. When the mixture can be formed into a ball in the bowl turn the dough out onto a floured container and knead for 10–12 minutes, adding water if needed, until a smooth elastic dough emerges.
- Clean the bowl and return the dough to it, covering with a damp towel or plastic wrap. Allow the dough to rise in a warm place for about 1.5 hours, or until doubled in size. When risen knock the dough back and knead for a few minutes then divide into two pieces. Flatten each piece of dough with the heels of your hands and fold it back over itself. Squeeze the dough to remove any trapped air and pinch the seam closed. Keeping the seam at the bottom roll the dough between your hands on a smooth surface to smooth the dough then place, seam side down, in a greased bread pan measuring some 25x12cm. Repeat the process on the second loaf then cover and place in a warm spot for an hour to raise.
- Place in an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 45 minutes. When done the bread should sound hollow when tapped. Allow to cool for at least 30 minutes before serving.
© Dyfed Lloyd Evans
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