Date: Sun, 12 Oct 1997 21:48:07 -0500
From: babs@funhouse.com (Babs Woods)
Subject: [CH] Habanero-Lime Bread

       This came to me the monday or something before the hotluck so I've only actually made it twice and it seems to work out rather well.  If you have a zester/stripper, this is a good use for one.  This bread got raves at the hotluck, especially since it was sitting right next to Jim's Savina bread.  The original was done with habbies we'd saved in the freezer from the garden last summer, but I went to dried ones when this year's crop turned out to be WIMPS <turning toward garden to scold habanero plants>, so I then
used dried ones for the loaf I brought to the hotluck.  I don't use the green food coloring, but I thought it might be amusing.  (After all, the green El Yucateco is a Colour Not Found In Nature!)

        A quick note about bread machines:  I find adding the oil first seems to help the paddle release more easily from a lot of loaves. 

        Here's the recipe:


Habanero Lime Honey Bread

Makes one 1-1/2 pound loaf. 

1/2 cup +

3 Tablespoons water

3 Tablespoons fresh lime juice

1 ½ Tablespoons olive oil

1 teaspoon salt 

3 Tablespoons honey

1 1/2 Tablespoons sugar

3 habaneros, finely minced *

1 1/2 Tablespoons milk powder 

1 1/2 zests of lime, finely shredded

3 cup bread flour ** 

2 teaspoons bread yeast

Bread machine settings:  rapid, medium crust. 

If desired, add a few drops of green food color.  The 1lb "proof of concept" loaf worked out very well. 


Notes:

(*) Fresh habaneros are preferred, but dried habaneros finely crushed with a cleaver, or by placing them sandwich bag and crushing them carefully with honey jar, should work well.  You can use as many as you want. The original idea was this not to be overwhelmingly hot.  If using dried habaneros, add about 2 Tablespoons more lime juice. If the dough is still too dry, add more lime juice if you have it, or add water by teaspoonfuls until it's just right but no more.  I think I ended up using about 1 1/2 Tablespoons.

(**) 1 cup of bread flour equals 1 cup of all-purpose flour + 1 teaspoon of vital wheat gluten + 1/2 teaspoon of diastatic malt powder..   King Arthur “White Whole Wheat” flour is good for whole wheat, milder in taste and has enough gluten to work well as a bread flour straight.  This recipe uses this 50-50 with the above all-purpose mixture. 

This bread was a big hit at the September Hotluck at Jim McGrath's on 9/28/97.