Habanero bread

Yield: 1 Servings

Measure Ingredient
1 pack Dried yeast
2¼ cup Hot water
1 teaspoon Salt
2 tablespoons Sugar
1 tablespoon Olive oil
3 cups Flour + more for kneading
1 tablespoon Dried & ground habenero powder
6 \N Pickled or fresh habaneros

This recipe was inspired by the receipt of Christopher Eaves' generous hab powder give-away.

In a large bowl, combine yeast, ¼ cup hot water, sugar & salt. Let it sit for 15 minutes, until it is kind of foamy. Then add olive oil, 3 cups of flour & ground habanero & stir with a wooden spoon until you have a stiff batter, adding more flour as needed. Turn onto a very well-floured surface & knead (rubber gloves recommended) for 10 minutes. (Hint: if you soak the bowl in hot water--without soap or detergent--while kneading, it will be a snap to clean for the next step) This will be messy, so you may need to add flour pretty frequently.

After washing the bowl, dry thoroughly and coat with butter. Form the dough into a ball, and put in bowl. Cover with a towel & let it rise for 1 hour.

Knead for another 5 minutes. At this point, it can either be made into a loaf or used as pizza crust.

Shape into a baguette, and slice down the middle. Place 5 whole habs in a line & seal the baguette back up, and push the hab #6 into the top as a garnish/warning. Let it rise for at least another hour & bake at 350F for one hour. Posted to CHILE-HEADS DIGEST V3 #317 by UsgeBeatha@... on May 7, 1997

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