February 1st. A new month. A new beginning. The LOVE month. The Chocolate month.
You, probably, all know by now I love chocolate. My favorite dessert is chocolate cheesecake.
I rarely make it. 90% of the time I end up eating it all by myself.
I have some cream cheese in the fridge, I might make a small cheesecake for Valentine’s day. Or maybe a chocolate cake.
Hubby would love some ice-cream and some cookies. So many desserts come to mind when I think about chocolate.
I was asking last night on FaceBook what’s everyone’s favorite chocolate dessert and almost everyone had a different one.
It’s good to be different. It’s bad to think about chocolate right before bedtime.
I had to have some chocolate. A square of dark chocolate saves the day. Or a slice of chocolate bread.
Like this one.
I made this bread the other day. I made this bread last week also. It’s so good.
It’s a 50% whole wheat bread, sweetened with mango puree and a some sugar.
It was the first time I baked with mango. I was a little skeptical at first. Didn’t know what to expect.
After having the first slice I kept asking myself. Why did I wait so long to use mango in bread? I gotta get out from under my rock!
It’s a whole new world out there with millions of bread combos I have to try.
Yield: 1 big loaf or 2 small ones
Ingredients
- 2 cups (240 gr) whole wheat flour
- 2 cups (240 gr) all purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 to 1/3 cup (50-70 gr) brown sugar
- 1/2 cup (120 ml) lukewarm water
- 2 tsp (7 gr) yeast
- 1 cup puree mango
- 5 tbsp (70 gr) melted butter (vegan)
- 3/4 cup chocolate chips (vegan)
- confectioner's sugar for dusting (optional)
Instructions
- In a mixing bowl sift together the flours, salt, cinnamon and sugar.
- Make a well in the middle, add the lukewarm water and sprinkle the yeast on top. Stir and leave until the yeast dissolves and bubbles appear.
- Add the pureed mango and slowly start to mix.
- Add the melted butter and knead until all is incorporated and the dough comes clean form the sides of the bowl. This should take 2-3 minutes if using a stand up mixer.
- Finally add the chocolate chips and knead a little more.
- Take the dough out of the bowl, placed it in a clean greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume. It's going to be anywhere from 1 1/2 to 2 1/2 hours depending on your room temperature. Ideal would be ~70 degrees.
- When the dough is doubled, shape it into a log and place it on a baking sheet. Handle the dough as little as possible.
- Cover and let rise again for 45 minutes to an hour.
- Meanwhile heat the oven to 425F.
- Bake the bread in preheated oven for 35-40 minutes.
- Leave it to cool and enjoy!
Notes
For a lighter, fluffier version use All purpose flour only (4 cups total)
Dairy butter can be used instead of vegan butter. Vegetable oil can also be used. Or a combo of the two.
I used carob chips but regular chocolate chips will make a great substitution. So will do small chopped dried fruits or nuts. Or a combo of two or all three.
If making two small loaves you'll probably have to reduce the baking time, maybe just 30 minutes.
Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://www.roxanashomebaking.com/mango-chocolate-bread/
Sending love your way,
Roxana
Linking this bread recipe to YeastSpotting
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