Ingredients and Weight:
- Bread flour: 500g
- Mango pulp: 2 cups (fresh or frozen)
- Cranberries: 1 cup (fresh or dried)
- Sugar: 1/2 cup
- Salt: 1 teaspoon
- Unsalted butter: 100g (melted)
- Eggs: 2
- Baking powder: 1 teaspoon
- Milk or yogurt: 1 cup
Preparation Time:
- Preparation Time: 45 minutes (including 30 minutes of baking time)
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the bread flour, baking powder, and salt.
- In a separate bowl, mix the melted butter, sugar, and eggs. Add the mango pulp and mix well.
- Pour the liquid mixture into the dry ingredients and mix until combined.
- Stir in the cranberries.
- Pour the batter into a greased bread pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Nutritional Information:
(Please note that the nutritional information provided below is an estimate and may vary depending on the exact ingredients used.)
- Calories: Approximately 350 calories per slice (based on 8 slices)
- Fat: 12g
- Carbohydrates: 55g
- Protein: 8g
- Fiber: 3g (approx.)
Dish Characteristics:
- This bread combines the sweet and sour flavors of mango and cranberry, creating a unique and refreshing taste.
- The bread is soft and moist, with a slightly crispy crust.
- It is suitable for breakfast, snack, or even as a dessert.
User Comments:
- "This bread is amazing! The combination of flavors is so unique and delicious." - John Doe
- "I love how moist and soft the bread is. It's perfect for breakfast with coffee." - Jane Smith
- "The cranberries give this bread a nice tartness that balances out the sweetness." - Michael Johnson
Special Precautions and Tips:
- Use fresh or frozen mango pulp for best results. If using dried cranberries, soak them in water for 10-15 minutes before using to plump them up.
- Adjust the amount of sugar based on your preference for sweetness.
- Be careful not to overmix the batter to avoid a tough bread texture.
- Store the bread in a sealed container at room temperature for up to 3 days or in the refrigerator for longer storage.
