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
Ingredients
- 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
Instructions
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Sauté the peppers and cool in the fridge.
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In a large bowl, stir yeast into water to soften.
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Add milk, peppers, mangoes, honey, basil, 1 tablespoon of the salt, sorghum flour and spelt flour.
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Beat vigorously for two minutes.
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Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
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Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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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.
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Turn the dough out onto a lightly oiled work surface.
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Shape the dough.
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Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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About 10 minutes before baking, preheat oven to 375 degrees.
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Just before baking, cut slits across the top of your loaf about ¼-inch deep.
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Sprinkle the remaining salt on the tops of the loaves.
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Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
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Immediately remove bread from pans or baking sheet and cool on a rack.