Cajun Three-Pepper Bread

Preparation info
  • Makes


    1½ pound loaves
    • Difficulty


Appears in

By Peter Reinhart

Published 1991

  • About

A blend of three categories of pepper—cayenne, black, and sweet red—is typical of the Cajun style. The traditional Acadian method of cookery is designed to engage all the taste buds and fill your mouth with a full and long-lasting flavor. Spicy and slightly hot, this bread can be enjoyed with meats, sausages, cheese, and other hearty foods.

For this bread it is important to use polenta, which is coarse, rather than cornmeal, which is fine, because polenta retains its identity in the