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Mango and Cashew Bread

Mango and Cashew Bread

Recipe Submitted By: bakingmad

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

Mango and Cashew Bread Ingredients

550 grams	Very Strong White Bread Flour (Allinson)
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)
2 tbsp	Butter Melted
1	Happy Eggs Beaten
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

This recipe uses

How to make Mango and Cashew Bread

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Place the ingredients (except the topping) into a mixer with a dough hook attached.
Mix to a soft dough and knead for 5 minutes.
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.
Knead on a floured board for 10 minutes.
Roll the dough to fit a (20 x 30cm/8 x 12”) Swiss Roll tin and spread the topping onto the bread.
Leave to prove until double in size. Preheat the oven to 190°C/fan 170°C/Gas Mark 5
Bake for 25 minutes.
Once cool cut into 10 bars and serve.

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