Tex-Mex Cumin Bread

Name: Tex-Mex Cumin Bread
Yield: Makes four 1-pound baguettes
Ingredients: 4 tablespoons cumin seeds1; 2 jalapeño peppers, seeded and diced; 2 tablespoons granulated garlic or 6 tablespoons fresh chopped garlic; ½ cup uncooked polenta; 2 tablespoons Tabasco sauce; 2¼ tablespoons active dry yeast proofed in 4 tablespoons lukewarm water; 8 cups high-gluten flour, bread flour, or all-purpose flour; 1 tablespoon salt; Approximately 2½ cups water

Preparation info

Makes
four 1 pound
baguettes

Difficulty
Easy

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

I prefer to bake this dough in long baguettes so that the slices are small and there is lots of crust. A little goes a long way.

Ingredients

8 cups high-gluten flour, bread flour, or all-purpose flour
½ cup uncooked polenta

Side dish
Vegetarian
Spicy

Method

Mixing

Mixing all the ingredients, including the yeast, in bowl, then add the Tabasco sauce and water, reserving some water for adjustments during kneading. Turn the dough out onto a floured counter and knead it for 10 to 12 minutes. The dough will be tacky not sticky and the consistency of French bread, firm yet pliable. It will smell like chili.