I’m Back & with Mango Bread!

Mango Bread on Whisk Together

 

Hey Everybody!!!!  So… I’ve been doing this blog 3 years.  THREE years.  Non-stop through anything and everything.  That is until I sold my home.  It’s like a 24 hour job!  Cleaning 3 times per day, packing half of the house into a truck and then a storage unit, touching up inside and out.  Wow!  I would say it is more stressful than getting married, but just a little less stressful than having a newborn baby.  I did get 5 hours of sleep at night in a row – which is way better than having a newborn.  Why sell?

Well, we always wanted to have more land and hubby wanted a workshop.  This subdivision we found gave us more land (that we don’t own… but it’s a park and a giant creek so little chance of building there) and an extra garage gives hubby his workshop.  After discussing it a couple days, we put money down on the lot, put our house up on the market and sold it in EIGHT days.  Yes, eight.   I think we could have sold it sooner, but we had a huge ice storm opening weekend and then school was closed the following Monday as well.

While the new house is built, we are living apartment life.   I have 1 window to take photos with and that window is mostly covered by our sectional couch.   So, I can stop taking photos of food… or just bear with me for 5 months.  🙂

**RECIPE**

This recipe is for Mango Bread – a recipe I found at King Arthur Flour.  I had some thawed out mango and wanted to make something different from it.  Now, the bread tastes nothing like mango.  It would taste great savory or sweet like as French Toast or as a ham sandwich.  So, if you received mangoes as a gift, in your produce basket, or just tired of mango – then you may want to try this recipe and use them up!

Mango Bread
Recipe Type: Bread
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 1/4 cups puréed mango (1-2 large, ripe mango, peeled and puréed in a blender or food processor)
  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 1/2 tablespoons vital wheat gluten (optional)
  • 1 cup King Arthur 100% White Whole Flour
  • 2 cups King Arthur Unbleached Special Bread Flour
  • 1 1/2 teaspoons regular instant yeast
Instructions
  1. Add everything to the bread machine per the instructions. For my Oster machine, I add the liquids first. Then, I add everything else but the flour and yeast. Add the flour in one big heap. Poke a hole in the top with my finger and add the yeast into the hole.
  2. Hit “Dough Cycle” to make just the dough, or hit “white bread” cycle to make and bake the bread. This time I decided to try baking the bread and it worked great!
  3. If using the dough cycle, bake the bread in a 9×5 bread pan at 350 degrees for 25 minutes covered with foil, and then 15 minutes uncovered.

 

 

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