Exotic bread

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Preparation

500 g white flour or wheat and spelt flour
1 packet of dried yeast
3½ - 4 dl coconut milk
50 g dried mango, roughly diced
1 tsp salt
50 g cashew nuts, roughly chopped
Mix the flour and yeast together in a bowl, add the coconut milk, mango and salt, then knead to a smooth dough. Next, knead the cashew nuts into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–1½ hours).
Divide the dough into two equal portions and, on a lightly floured work surface, shape into two rolls 25 cm long. Twist both lengths of dough together. Cover the tray with baking parchment and put the dough on it. Cover the dough with a damp cloth and leave to rise again for 5–10 minutes.
Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level 2. Press OK to continue. Top/bottom heat 210 °C, 30 minutes.

Original baking tray

Quantity Ingredient
1 tsp salt
50 g dried mango
500 g white flour or wheat and spelt flour
1 packet of dried yeast
3½ dl coconut milk
50 g cashew nuts

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