Mango and Raspberry Wheat Bread!

Instructions

1. 1

   I made the starter this time and let it sit in the refrigerator for a day. For the starter, warm 1/2 cup water and add 1 teaspoon yeast and 1 teaspoon sugar to it and mix well.

2. 2

   Let it sit for 10 minutes or until frothy.

3. 3

   Add 1 cup bread flour to it and mix well.

4. 4

   Keep this mixture in a covered container in the fridge for a day.

5. 5

   For the main dough, warm 1/2 cup water and add 1 teaspoon yeast to it and mix well.

6. 6

   Let it stand until frothy(10 minutes)

7. 7

   Add in the milk, sugar, 1 cup wheat flour, salt and nutmeg and mix well.

8. 8

   Add in the mango puree(1/2 mango) and crushed mint. (You can add more mango puree if to add a more mango taste to the bread!!)

9. 9

   Add in the starter dough which has been brought to room temperature.

10. 10

    Add wheat flour 1 cup at a time and knead into a soft dough.

11. 11

    Place dough in a well oiled container, cover it with plastic wrap and place in a warm oven for an hour or until doubled.

12. 12

    Take the dough out and knead on a well floured surface for 5 minutes.

13. 13

    Add in the chopped mango and raspberries and knead well.

14. 14

    Place this dough in a well oiled bread pan.

15. 15

    Place pan in a warm oven for half an hour.

16. 16

    Bake at 350 degrees F / 180ºc for 30-35 minutes. Spray water twice every 5 minutes in the first 10 minutes of baking.

17. 17

    Tap the bread to see if it makes a hollow sound to confirm that the bread is done.

18. 18

    Cool on rack before slicing!