Mango chocolate bread

From Roxana’s Home Baking

Finally, a mango recipe and a yeasted bread recipe combined – and it includes chocolate! I searched and searched to find a suitable mango bread recipe. This bread is a bit crunchy around the outside and is soft on the inside, but it bakes quickly, so be sure to keep an eye on it. It reminds me of cinnamon raisin bread – whole wheat flour adds heartiness, subtle sweetness from the mango, a lightly sugared top, warm cinnamon flavor throughout, and of course the chocolate chips mixed in just put it over the top. I think this would be great toasted and with a pat of butter. Mango week just got a whole lot tastier. 

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Here we go! In a mixing bowl sift together the flours, salt, cinnamon and sugar.

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Make a well in the middle, add the lukewarm water and sprinkle the yeast on top. Stir and leave until the yeast dissolves and bubbles appear.

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Add the pureed mango and slowly start to mix.

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Add the melted butter and knead until all is incorporated and the dough comes clean form the sides of the bowl. This should take 2-3 minutes if using a stand up mixer.

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Finally add the chocolate chips and knead a little more.

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Take the dough out of the bowl, placed it in a clean greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume.

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It’s going to be anywhere from 1 1/2 to 2 1/2 hours depending on your room temperature.

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When the dough is doubled, shape it into a log and place it on a baking sheet. Handle the dough as little as possible.

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Cover and let rise again for 45 minutes to an hour.

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Meanwhile heat the oven to 425F. Bake the bread in preheated oven for 35-40 minutes. Leave it to cool, dust with powdered sugar, and enjoy!

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Yield: one large or two smaller loaves

Ingredients

2 cups whole wheat flour

2 cups unbleached, all purpose flour

1 teaspoon salt

1 teaspoon cinnamon

1/3 cup brown sugar

1/2 cup lukewarm water

2 teaspoons yeast

1 cup puree mango

5 tablespoons melted butter (vegan if desired)

3/4 cup chocolate chips (vegan if desired)

confectioner’s sugar for dusting (optional)

Directions

In a mixing bowl sift together the flours, salt, cinnamon and sugar.

Make a well in the middle, add the lukewarm water and sprinkle the yeast on top. Stir and leave until the yeast dissolves and bubbles appear.

Add the pureed mango and slowly start to mix.

Add the melted butter and knead until all is incorporated and the dough comes clean form the sides of the bowl. This should take 2-3 minutes if using a stand up mixer.

Finally add the chocolate chips and knead a little more.

Take the dough out of the bowl, placed it in a clean greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume. It’s going to be anywhere from 1 1/2 to 2 1/2 hours depending on your room temperature. Ideal would be ~70 degrees.

When the dough is doubled, shape it into a log and place it on a baking sheet. Handle the dough as little as possible.

Cover and let rise again for 45 minutes to an hour.

Meanwhile heat the oven to 425F.

Bake the bread in preheated oven for 35-40 minutes.

Leave it to cool, dust with powdered sugar, and enjoy!

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

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