Pepper Baguettes Recipe - Cooking Index
Pepper Baguettes Recipe - Cooking Index
| 1 cup | 237ml | Lukewarm water |
| 1 | Active dry yeast | |
| 1 tablespoon | 15ml | Tabasco pepper sauce |
| 1 teaspoon | 5ml | Granulated sugar |
| 2 1/2 cups | 156g / 5.5oz | Unbleached flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 tablespoon | 15ml | Cornmeal |
Place water in food processor and sprinkle in yeast, Tabasco pepper sauce and sugar. Set aside 5 minutes. Lightly oil a 4- to 5-quart bowl.
Add flour and salt to yeast mixture in food processor and blend 30 seconds to 1 minute, or until dough leaves side of bowl. Transfer dough to oiled bowl. Cover and allow to rise at room temperature 1 to 1 1/2 hours, or until dough has doubled in size.
When dough has doubled, punch it down and form into a ball. Place it on a lightly floured surface and divide it into 3 parts. Lightly grease a baking sheet and sprinkle it with cornmeal.
Shape dough into three baguettes and place on baking sheet. Cover with plastic wrap and allow bread to rise 40 minutes.
Preheat oven to 400 degrees. While oven is heating, place a small ovenproof pan beneath rack to be used for the bread.
After second rise, sprinkle baguettes with flour and slash tops with a sharp knife. Place baking sheet in oven, then fill the hot pan underneath 3/4 full with ice cubes. Ice will melt and create steam to crisp crust. Bake 30 minutes or until golden. Remove and cool on a rack.
This recipe yields 3 baguettes.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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