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Mango and Cashew Bread

Mango and Cashew Bread

This recipe is packed with surprises. Makes a tasty treat for a pack lunch too.

Preparation Time 25 minutes
Baking Time 25 minutes
Portions 10
Skill Level Easy
Average Rating 0 stars
 

Mango and Cashew Bread Ingredients

550 grams Very Strong Bread Flour (Allinson Premium White) Very Strong Bread Flour (Allinson Premium White)
1 tsp Sugar
1 tsp Salt
0.50 tsp Ground Cinnamon
0.50 tsp Ground Ginger
25 grams Skimmed Milk Powder
200 grams mango Dried, chopped
7 sachet Easy Bake Yeast (Allinson) Easy Bake Yeast (Allinson)
2 tbsp Butter Melted
1 Happy Eggs Beaten Happy Eggs
300 ml Warm Water Warm
2 tbsp Mango Chutney For Topping: mix together
1 tbsp Honey For Topping: mix together
100 grams Cashew Nuts For Topping: mix together , Chopped
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How to make Mango and Cashew Bread

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  1. Place the ingredients (except the topping) into a mixer with a dough hook attached.
  2. Mix to a soft dough and knead for 5 minutes.
  3. If mixing by hand, put the dry ingredients and mango into a bowl, add the yeast and mix to a soft dough with the butter, beaten egg and water.
  4. Knead on a floured board for 10 minutes. method tip
  5. Roll the dough to fit a (20 x 30cm/8 x 12”) Swiss Roll tin and spread the topping onto the bread.
  6. Leave to prove until double in size. Preheat the oven to 190°C/fan 170°C/Gas Mark 5 method tip
  7. Bake for 25 minutes. method tip
  8. Once cool cut into 10 bars and serve. method tip
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