This basic mango bread uses milk powder instead of eggs. You can even use any leftover baby formula powder in its place. This bread is delicious when served hot out of the oven, but can be kept for 2 to 3 days.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
Place the mango, water, sugar, milk powder, yogurt, and oil in a blender. Blend until smooth, then pour into a bowl. Sift together the wheat flour, baking powder, and baking soda in a bowl. Fold the flour mixture into the mango puree. Pour resulting mixture into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 30 to 45 minutes.
Per Serving: 139 calories; protein 4g; carbohydrates 18.9g; fat 5.8g; cholesterol 0.4mg; sodium 122.5mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.