Habanero Bread

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

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   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 & 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.

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   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.

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

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   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.

No additional tips available.