Habanero Bread Recipe

Habanero Bread

Yield: 1 Servings

Ingredients and directions for this recipe

1 pk Dried yeast
2 1/4 c Hot water
1 ts Salt
2 tb Sugar
1 tb Olive oil
3 c Flour + more for kneading
4-6 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, 1/4 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 & fesh 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.

*For Habaneros, make sure to cut up the peppers, take out the seeds and if you want,
you can puree them in a food processor; this is what I did. After they are small enough
to be kneaded into the bread dough, add as much as you would like to your dough.

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 how ever you would like. Let it rise for at least another hour & bake at 350F for
one hour.