- 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)
Place all the ingredients in the bread machine pan. Start the machine on dough cycle. When it beeps, check for the consistency of the dough. I had to add a tsp of water to make it right. Let it rise and 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 350 F. (Use 375 F if using aluminum pan. I was using non-stick pan) Bake for 30 minutes. Cover loosely with aluminum foil and bake for another 10 minutes at 325 F. (Or 350 for an aluminum 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.
If you want to make it by hand, 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. At the end of the rise, punch down and follow the steps given above in shaping the loaf and baking.
This bread was perfect not too sweet or bland. But, if you like sweeter version, I suggest adding about 1/4 cup of sugar and make the bread. That would be like a low fat dessert.
This loaf of Mango bread is on its way to Susan's 'Yeast Spotting' hosted here.
Happy Baking!! Pin It