My diet use to be woefully fruit deficient before I discovered the mango. (Well who am I kidding; it's still not that great.) But, my adoration of mangoes has proved at least to be a bit of gateway fruit. Definitely one of the things I love about stopping by the Indian grocer is the many varieties of mango flavored items. So while I was in a bread baking mood and came across this recipe it was a no-brainer.
My one quibble with this recipe is given the variety of mangoes it's not really clear simply saying "1 small". How small is small? In bread recipes, where ingredient measures need to be more exacting I find it a bit frustratingly vague. I just dumped all of mine in with out measuring and it must have been a more "medium" size as the dough was on the wet side. Next time I'll add the water more slowly to check for the right consistency.
The roll of dough didn't quite fit on the baking sheet either, so I had to curve it slightly- please excuse my Scoliosis loaf. The taste however, divine. And just so you know, it was makes awesome french toast the next day.
Mango Twist Bread
4 cups all-purpose or bread flour
1 teaspoon salt
1 package instant (rapid-rise) dried yeast
1 teaspoon ground ginger
3 tablespoons brown sugar
9 teaspoons butter, cut into small pieces
1 small mango, peeled, cored, and pureed
2 tablespoons runny honey
1 cup tepid water (or less if mango is medium size)
2/3 cup golden raisins (optional)
1 egg, beaten
confectioners' (powdered) sugar, for dusting
Grease a baking sheet. Sift flour and salt into a bowl. Stir in yeast, ground ginger and brown sugar. Rub in butter with fingers.
Stir in the mango puree, honey, and most of the water adding enough to mix and form into dough.
Place the dough on a lightly floured surface and knead for about 5 min until smooth (or you can use an electric mixer fitted with a dough hook). Place dough in a greased bowl, cover and let rise in a warm place until doubled in size (about 1 hour).
Knead in raisins if using and shape dough into two sausage shapes, each 10” long. Twist the two sausage pieces together and pinch the ends to seal. Place dough on a baking sheet, cover and put in a warm place for another 40 minutes.
Brush the loaf with the egg and bake in a preheated over at 425 degrees F, for 30 minutes until golden brown. Let cool on a wire rack. Dust with powdered sugar before serving.
oh my gosh - that as french toast! wow!!!
Wow that looks good! I'm definitely going to try it, and it sounds perfect as french toast! Thanks!
Fruit deficient, huh? well I can say that I am pretty sure my diet is the same. People are always trying to hand me bananas, apples and oranges. I really hate those three. Now give me berries or non-traditional North American fruit and I am happy. I love things made with Mango and adore eating papaya.
*Groan* I can feel the calories packing onto my thighs just from the photograph! Ack!
Mmmmm, bread. I'm making some later today, honey-oatmeal, but if I had any mangoes (and any idea what a "small" mango would be) I'd give this a whirl. It looks great!
I followed a link over from the Ravelry knit 'n bake forums to your blog, and boy, am I glad I did. This bread looks *fantastic*. Thanks so much for sharing the recipe! (and I'm still cracking up over the description of mangoes as a "gateway fruit". )
I also saw your link from ravelry, and yum!! That looks and sounds amazing.
I also love mango-anything, and one of my favorite sandwiches (that I have to tell *everyone* about) is mango chutney and chevre. It's not something most people automatically think of, but if you like chevre (or any other soft cheese you want to substitute), it's delicious.
I, too, love mangos and that bread looks awesome! I just bought some mango kitkats today--picture of them on my blog :)
There is a little meme over on my blog and I tagged you. Take a look if you have the time!
That mango bread looks sooo delicious!