My wife went out of town recently and left some beautiful little sweet peppers on the counter. They were getting just a titch wrinkly and so naturally I thought, “I should make bread with those.” This happened the last time my wife left for a few days, resulting in this recipe here.
She also left some fresh mango in the fridge. Pepper. Mango. Yup, those should go together just fine. I have proof in a delicious mango salsa recipe Becca made recently. I just was curious if the combination would make a good bread recipe. I think it did – and Tynan, my 16-year old son, gave it an enthusiastic thumbs up, so yahoo!
This recipe calls for a specialty item: mango masala seasoned salt. I bought some at Fresh Market many moons ago, but haven’t been able to find it since. Well, thank goodness for Amazon.com. I have replenished my supply via drone delivery. I used a tablespoon of the salt in the recipe (I think it could use more, perhaps), and another tablespoon sprinkled liberally on the loaves before baking.
Pepper Mango Masala Bread
- 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
- ½ cup warm water about 110 degrees
- 2 cups warm milk about 110 degrees
- ½ cup sweet peppers diced and sautéed
- ½ cup fresh mango diced
- ½ cup honey
- several leaves of fresh basil to taste
- 2 tablespoons mango masala seasoned salt divided
- ½ cup sorghum flour
- ½ cup spelt flour
- 5-6 cups unbleached flour
Sauté the peppers and cool in the fridge.
In a large bowl, stir yeast into water to soften.
Add milk, peppers, mangoes, honey, basil, 1 tablespoon of the salt, sorghum flour and spelt flour.
Beat vigorously for two minutes.
Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface.
Shape the dough.
Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Just before baking, cut slits across the top of your loaf about ¼-inch deep.
Sprinkle the remaining salt on the tops of the loaves.
Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
Immediately remove bread from pans or baking sheet and cool on a rack.