Prep 35 hrs
Cook 45 mins
Made for RSC #18--One of the two reasons why I purchased my first bread maker was so that I could make Cinnamon Raisin Bread with a drizzled glaze topping. We have loved that bread so much that I was inspired by it to create a totally different spice fruit bread which was both healthy and sweetly decadent. Although some of these ingredients are not traditional for a yeast bread, I think you will be pleasantly surprised when you taste it. It also makes a beautiful presentation with or without the drizzled topping. When you make this bread you can either use your bread machine to make the dough or make it by hand according to your desires.
- 1 (6 ounce) container plain yogurt
- 5 tablespoons water
- 1⁄3 cup light corn syrup
- 1 avocado, mashed
- 2 cups bread flour
- 1 1⁄4 whole wheat flour
- 1⁄4 cup potato flakes
- 1 1⁄2 teaspoons salt
- 1 tablespoon yeast
- 1⁄2 cup dried mango, chopped
- 1 egg white
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Optional Drizzled Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1⁄4 teaspoon vanilla
- Put the dough ingredients into the bread machine pan in the order listed.
- Set your bread maker for dough setting.
- When dough is finished with the first rise remove the dough from the machine.
- On the surface of your choice lightly dust with flour. I use parchment paper.
- Pat or roll your dough until you have a large rectangular shape.
- Brush egg white on surface of dough. This will help the spices to adhere to the bread and will also help the edges to seal after the dough is rolled.
- Combine the allspice, cinnamon and sugar.
- Sprinkle the spices and sugar evenly over dough; leaving about 1 inch on each edge.
- Tightly roll from the short side.
- Pinch where it meets and roll ends under.
- Place in lightly greased loaf pan.
- Lightly oil the top of the dough and cover lightly with plastic wrap.
- Place the pan away from cool drafts and let it rise until at least double in size.
- Preheat oven to 350 degrees.
- Bake for about 45 minutes.
- Let the bread rest in the pan about 10 minutes then gently roll out the cooked bread unto a wire rack to cool.
- If using optional glaze, dribble over top and sides of loaf after the bread is about lukewarm in temperature.
- After bread is completely cool and glaze is dry, slice and eat, or store for future use.
I had a bit of trouble with this recipe. The bread looked done after 45 minutes of baking but it needed probably another 10 or 15 minutes more. It was very hard to get out of the pan but it's possible I didn't grease the pan enough. I only made 1/2 of the glaze and had way more than I needed but it was very good. I was only able to get 2 slices off the ends to sample because it was so undercooked. What I did taste was great so I will make it again with a longer baking time. Thanks for sharing. Good luck in the contest.