Mango Bread

I have never tried baking bread or cake, until a few months back. I decided to try this and got down to reading about bread baking for starters. I went through a lot of blogs and finally stumbled upon the Versatile Vegetarian blog where Champa has shared very practical and useful information about baking, cake decorating etc. I started to devour her lessons with much enthusiasm and tried out her mango bread recipe at home. Needless to say, it was a great hit. I later send the story of my attempt at her recipe to her blog event – ‘Bakeoff’ and it got featured there! Yayyyyyy….!!! Now I bake bread at home using vegetables, fruits or even leftovers…..Thank you Champa for making this possible. I make the breads using whole wheat flour and this makes them more healthier. You can add just about anything when you make the dough (just make sure the consistency is taken care of . eg. adjust water for dough if you are using vegetables or fruits that have innate water content in them etc.) and you can make just about any kind of bread from whatever you have at home. 🙂

Ingredients

  • Sweetened condensed mango puree – 1 1/4 cup (You can get it in Indian store or follow the original recipe to make from fresh mangoes. If you use mangoes, you will have add sugar)
  • Unsalted Butter – 2 TBSP
  • Salt – 1/2 tsp
  • Cardamom powder – 1/2 tsp
  • Whole wheat flour – 2 Cups
  • Bread flour – 1 cup
  • Vital wheat gluten – 2 TBSP
  • Dry yeast – 2 tsp
  • Butter for brushing the loaf when done (optional)

Method

Warm the mango pulp. Add yeast and let it sit for about 10 minutes. Add salt, butter and slowly the flours and make a smooth dough. Knead for about 10 minutes. Coat with some butter or oil and place in a bowl. Turn once to coat all around and cover with a clean kitchen towel and let it rise.

After first rise, punch down and shape into a loaf. I used a 9 X 5 pan. Lightly grease the pan with vegetable oil spray and place the dough in the pan. Cover lightly with a greased aluminum foil and place it in a warm place till double about  45 minutes to an hour. Preheat the oven to 375 F. (Use 350 F if using non-stick pan. I was using aluminium pan) Bake for 30 minutes. Cover loosely with aluminum foil and bake for another 10 minutes at 350 F. (Or 325 for an non-stick pan) The bottom of the loaf should sound hollow when tapped. Remove from the pan and brush with melted butter when still warm. Slice when completely cool.

Before baking, once the batter had risen.

Just out of the oven after baking.

After a brush of oil to make it soft.

Sliced and relished!

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