Brother Junipers Cajun Pepper Bread Recipes

Steps:

• In a bowl, mix all of the dry ingredients along with the proofed yeast and the peppers. Add the liquid ingredients. Do not add all the water - reserve 1/2 cup for adjustments during kneading. I usually do this in my stand mixer until it forms a ball.
• When the mixture has formed into a ball, turn it out onto a floured surface/bread board and knead it for 10-12 minutes. Add water or flour as needed, until a smooth, elastic dough is formed. The dough should be tacky but not sticky.
• Clean the bowl and return the dough to it, covering it with a damp towel or plastic wrap. Allow the dough to rise for approximately 1-1/2 hours, to approximately double the size. I let mine rise in the oven with only the pilot light on (don't turn the oven on). For sandwich loaves, form them now in greased bread pans. For free-standing loaves, punch the dough down and let it rise again.
• To form free-standing loaves, turn the dough out onto a lightly floured surface. Cut the dough into 2, 3 or 4 pieces. [[Halving the dough makes for a fairly large loaf, so I often do 3 or 4.]] Flatten and shape the dough into a rectangle (as best you can) then fold the top and the bottom thirds in toward the center. Crimp the seam with your fingers so it will not open up. If the dough is too tough to work with, cover it and allow it rest for 3-5 minutes.
• Preheat oven to 350 degrees. Sprinkle a pan with polenta to prevent sticking, but do not oil the pan or it will get too brown. Place the loaf, seam-side down, on the pan. Let rise, covered, for 30 minutes, then bake for approximately 30-45 minutes or until the bottom of the loaf makes a thwack/hollow sound. Allow to cool for 10 minutes before cutting into loaf, if you can -- .

Steps:

• Roast all the seeds in a frying pan until they start crackling. Place in a bowl and when cool add the flour, bran, yeast and salt.
• Add all the liquid ingredients, reserving i cup of water. Turn the dough onto a floured counter and knead for 10 to 12 minutes, adding up to a 1/4 cup of water if necessary. The dough should be elastic but not sticky. Return to a clean bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or more, depending on the temperature.
• Divide into two cylinders and place in 4-by-8-inch or 5-by-10-inch loaf pans. Allow to rise until dough has doubled in size, 45 minutes or more. Bake at 350 degrees for 50 to 60 minutes, until tapping the bottom of a loaf produces a hollow sound.