FOR 1-LB LOAF
1/2 c Water
2 tb Fresh lime juice
1 tb Olive oil
5/8 ts Plain salt
2 tb Honey
1 tb Sugar
2 Habaneros; finely minced
1 tb Milk powder
Lactase drops; if needed
1 Lime; zest of, finely
-shredded
2 c Bread flour**
1 1/4 ts Bread yeast
-FOR 1-1/2 LB LOAF-
1/2 c Water; plus
3 tb Water
3 tb Fresh lime juice
1 1/2 tb Olive oil
1 ts Salt
3 tb Honey
1 1/2 tb Sugar
3 Habaneros; finely minced
1 1/2 tb Milk powder
Lactase drops; if needed
1 1/2 Limes; zests of, finely
-shredded
3 c Bread flour**
2 ts Yeast (scant)
FOR 2-LB LOAF
1 c Water
1/4 c Lime juice
2 tb Olive oil
1 1/4 ts Salt
1/4 c Honey
2 tb Sugar
4 Habaneros; finely minced
2 tb Milk powder
Lactase drops; if needed
2 Limes; zest of, finely
-shredded
4 c Bread flour**
2 1/2 ts Yeast
Settings: rapid, medium crust. If desired, add a few drops of green food
color. The 1lb “proof of concept” loaf worked out very well.
** 1C all-purpose flour + 1t vital gluten + 1/2t diastatic malt powder ==
1C bread flour. King Arthur White Whole Wheat Flour is good for WW, 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.
*fresh is preferred, but dried habaneros finely crushed with a cleaver
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 2T
more lime juice and if dough is still too dry, add more if you have it, or
add water by teaspoonful until it’s just right but no more. I think it
ended up being about 1-1/2T+ once they were crushed (sandwich bag, crush
carefully with honey jar).
This was a big hit at the September Hotluck at Jim McGrath’s 9/28/97.
Yields
1 Servings