mango bread

I had originally planned to bake a honey spice bread. However, I decided to use the ripe mango that was in our refrigerator and bake mango bread instead. Da and I had bought the mangoes a week earlier when the mangoes were on sale. As I had not yet decided at the time what to do with the mangoes, I put the mangoes in the refrigerator first to slow down the ripening process.

As this was a "trial and error" baking session, I was not sure how the bread would turn out. Would it be sweet? Would there be any taste of mango in the bread?

The verdict? The bread was not overly sweet and there was a hint of mango taste. If you prefer that the taste of the mango be more evident, you may want to use two mangoes instead of one mango.

INGREDIENTS

1 cup plus 1 2 tbsp low fat milk
1 tbsp butter
1 1/2 tsp honey
1/2 tsp salt
1 large ripe mango (cut into small cubes)
3 cups bread flour
2 tsp instant dry yeast

METHOD

1. Place all the ingredients (except the bead flour and the yeast) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle.

5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough about 5 times.

6. Place the dough in an 8" x 5" loaf pan that has been greased and lined with baking paper. Spread out the dough to reach the sides of the loaf pan.

7. Cover the loaf pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.

8. Bake at 190 degrees celsius for 35 minutes.