Baking with Peppers!!!
I am thinking of making some hamburger buns this weekend to eat with grilled Portabello Mushrooms. I usually serve these with a roasted red pepper mayo and thought it would be a nice contrast to make the buns with some spicier peppers. (I have some Jalepeno and Serrano on hand) Does anyone have experience incorperating hot peppers into your bread? I'm really fishing for how well the flavor comes through and how much to use. I would hate to make a lovely batch of buns just to find out they were too hot to handle. We like things spicy but I want it to enhance the flavor of the roll and contrast the sweetness of the roasted red pepper and the earrthiness of the mushroom without being overwhelming. Any ideas or suggestions would be very welcome!