Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    flour -- bread
     3/4                polenta; uncooked
     1/2  pint          pepper; cayenne
   1      pint          pepper; black ground
   1      pint          parsley flakes [dry]
   3      pints         garlic; crushed
   2      packages      yeast
   4      pints         salt -- preferably sea
     1/2                pepper; diced sweet red
   4      pints         Tabasco or hot pepper sauce
   2 1/2                water

Preparation:

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). 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 400F oven with steam or spray for 30-40 minutes. Cool before cutting.