568. Mango and Passion fruit Yeast Bread
A very tropical bread
For the month of June 2016, Mireille Roc of Schizo Chef challenged the members of Bread Bakers to use any stone fruit as a part of their baking in any form—juice, dried fruit, fresh fruit, jam etc. I love following Mireille’s blog as she comes up with recipes from all over the world.
Living in Kenya means we don’t get many of the usual stone fruits like cherries, apricots, peaches, plums, nectarines etc. However, we get mango and coconut which are stone fruits or drupes. Stone fruits or drupes are fruits which have their outer fleshy skin(exocarp) and the flesh(mesocarp) surrounding a shell, pit or stone which has a hardened endocarp with a seed inside. Did you know that almonds, pistachios, jujube, coffee, dates are also drupes.
I decided to bake a yeast bread using mango, passion fruit, coconut and cashew nuts. These ingredients are considered so tropical and the combination results into an exotic flavour. I love the mango and passion fruit combination. While the bread was baking my house was filled with the aromatic aroma of both the fruits. This bread can be served for breakfast or as a tea time treat.
MANGO AND PASSION FRUIT YEAST BREAD
2½ cups plain flour (all purpose flour)
½ cup desiccated coconut
¾ cup warm thick fresh mango puree
2 tsp instant active dry yeast
3 tbsp sugar
½ tsp salt
1 tsp ginger powder
2 tbsp chilled butter
¼ cup chopped cashew nuts
3-4 (about ¼ cup) passion fruit pulp (pulp from 3-4 fruits)
¼-⅓ cup candied mango pieces
1 tbsp milk for brushing the top
extra flour for dusting
extra butter for greasing
- Put flour,sugar,ginger powder,salt, coconut and yeast into a big bowl and mix well.
- Warm up the mango puree till its lukewarm. Add the passion fruit pulp to it.
- Add the mango puree to the flour mixture and form a dough.
- Dust the worktop with some flour and knead the dough till it is smooth and elastic.
- In between keep on adding bits of butter. Knead the dough for 10-15 minutes by hand or if you are using a machine 7-10 minutes. Add the chopped nuts and candied mango. Knead the dough to incorporate the fruit and nuts.
- Shape the dough into a big ball.
- Grease the bowl lightly with butter and place the dough in it.
- Cover the dough with a tea towel or cling film.
- Place the bowl with the dough in a warm place and let it rise till its double the size. This will take about 1½ – 2 hours.
- Knead the dough gently to remove the air.
- Grease a baking tray lightly with butter.
- Dust the worktop with little flour.
- Gently knead the dough and make it into a round shape.
- Cover it with a tea towel and let it rise for 45 minutes.
- Preheat the oven to 180°C.
- Brush the top with milk.
- Put the loaf into the oven to bake for 35 -45 minutes.
- If the bread top browns too quickly, cover it with some foil and bake.
- Take the loaf out of the oven.
- Let it cool on a wire rack.
- Slice and serve.
- I used the locally available candied mango which had no artificial colouring, therefore hardly noticeable in the bread. You can use other candied fruit if you like. The puree itself adds the mango aroma to the bread.
- The dough may take longer to rise than normal breads as the addition of passion fruit may slow down the yeast activity.
- I had to cover the bread with a foil after 20 minutes.
You may want to check out what fellow bakers have baked using stone fruits:
#BreadBakers – Stone Fruit
- Apricot and Cherry Focaccia by Herbivore Cucina
- Apricot & Pistachio Buns by Baking Sense
- Apricot & Stilton Soda Bread by Baking in Pyjamas
- Apricot Bread by A Day in the Life on the Farm
- Apricot Cranberry Walnut Quick Bread by Spill the Spices
- Apricot Kolaches by Food Lust People Love
- Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
- Big Batch Bran Muffins by What Smells So Good?
- Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
- Cherry Bread with Streusel Topping by Hezzi-D’s Books and Cooks
- Cherry Ricotta Muffins by Sneha’s Recipe
- Cinnamon Swirl Peach Bread by Kylee Cooks
- Dried Apricot Bread with Walnuts by The Bread She Bakes
- Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
- Eggless Mini Mango Bread by Sara’s Tasty Buds
- Mango and Passionfruit Yeast Bread by Mayuri’s Jikoni
- Mango Challah by Passion Kneaded
- Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G’Gina’s Kitchenette
- Mango Pull Apart Bread by Gayathri’s Cook Spot
- Nectarine-Blueberry Muffins by A Baker’s House
- Peach & Nutmeg Sweet Focaccia by The Schizo Chef
- Peach Yogurt Muffins by Magnolia Days
- Plum & Pecan Bread by I Camp in my Kitchen
- Scones with Apricot, Ginger and Brie by Palatable Pastime
- Semolina Bread with Apricots and Sage by Karen’s Kitchen Stories
- Spicy Peach Oatmeal Bread by Cindy’s Recipes and Writings
- Whole Wheat Nectarine Bread by A Shaggy Dough Story
- Wholewheat Sweet Rolls with Mango Filling by Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Sharing with the Bread Box, hosted by Karen’s Kitchen Stories and An Italian in my Kitchen.