Mango Swirl Bread
- Reviews 1
Ready In: 35 hrs 45 mins
Yields: 12 slices
Ingredients
Dough Ingredients
- 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
Swirl Ingredients
- 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
Directions
- 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.
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