Pepper Baguettes

Crisp-crusted loaves with a peppery zing.		1 cup lukewarm water 1 envelope active dry yeast 1 tbsp TABASCO pepper sauce 1 tsp granulated sugar 21/2 cups unbleached flour 1/2 tsp salt 1 tbsp cornmeal

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 temperature1 to 11/2 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°F (200°C). 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.

Makes 3 baguettes

	Place water in food processor and sprinkle in yeast, TABASCO pepper sauce and sugar.
	Add flour and salt to food processor and blend until dough leaves side of bowl.
	Transfer dough to oiled bowl. Cover and allow to rise at room temperature until dough has doubled in size.
	Lightly grease a baking sheet and sprinkle it with corn meal.
	Place dough on a lightly floured surface and divide it into three parts.
	Shape dough into three baguettes and place on baking sheet.