Mango tea loaf plait

Mango tea loaf plait

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins Plus rising

Skill level

Moderately easy

Servings

Makes 2 loaves

Mango makes the perfect addition to a sticky tea loaf. Serve this freshly sliced or toasted with butter for breakfast

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
167
protein
5g
carbs
32g
fat
3g
saturates
1g
fibre
2g
sugar
12g
salt
0.08g

Ingredients

  • 2 ripe mangoes, peeled
  • 100ml milk, plus a splash more
  • 50g soft butter
  • 650g strong white flour
  • 100g light muscovado sugar
  • 7g sachet fast-action dried yeast
  • 3 eggs
  • 140g raisins

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Method

  1. Cut the flesh off one mango and blitz to a purée in a food processor, then set aside. Finely dice the second mango and set aside separately. Gently warm the milk with the butter just until the butter melts. In a large bowl, mix the flour and sugar together with your fingers so there aren’t any lumps, then add the yeast and a pinch of salt.
  2. Beat 2 of the eggs. Make a well in the flour, then work in the mango purée, beaten eggs and enough milk to bring the mixture together as a loose dough. Work in the raisins, then the diced mango, until smooth, but slightly sticky. Cover with cling film and leave to rise for 2 hrs in a warm place until doubled in size.
  3. Heat oven to 200C/ fan 180C/gas 6. Tip the dough out onto a lightly floured surface and cut in half. Work each half into a flat ciabatta-shaped loaf, then place on a non-stick baking sheet. Leaving one end intact, cut each loaf into 3 along the length. Plait each loaf, then pinch the dough at the ends so they hold their shape. Leave for 30 mins until risen slightly, then beat the remaining egg with a splash of milk. Brush the loaves liberally with egg wash, then bake for 40-50 mins until browned – they should sound hollow when tapped underneath. Leave to cool completely before eating. The loaves can now be frozen for up to 1 month.

Recipe from Good Food magazine, March 2009

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Comments

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picklelilley's picture

I halved this to make one loaf. Didn't have any of the issues others seem to have had (you don't have to add all the milk/butter and it doesn't tell you to kneed - just work in the fruit) Found it quite hard to keep the mango chunks inside though!!

Was yummy.

helloanne1234's picture
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Following the advice of the comments above i also only used one mango, cut into chunks, not purreed. The tea loaf came out perfect. Obviously this recipe was not tested properly but a little trial and error seems to show that only one mango is needed, and a little extra flour.

jen_gunn's picture

I have to agree, the dough was impossible to work with. I added so much extra flour and am waiting for the result, it´s still in the oven!
Such a shame as usually all recipes are flawless. I do wonder if I killed the yeast by adding the milk/butter too hot. The recipe sounds great but I am not hopeful

x--annabanana--x's picture
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I had exactly the same problems as the previous reviewers. The dough became way too sticky to handle after adding the mango but this was resolved by adding more flour. However when I cooked it, it browned way too quickly and needed less time than it said it needed. Once cooked it was really dense and quite burnt (probably my own fault) so we gave the birds a feast!

phoenix's picture

I made the bread, but after reading the comments decided to leave out the pureed mango. I had to add a bit more milk, but the end result was delicious and cooked in the stated time. Next time I am going to try it with cranberries and some spice, but no mango just the raisins. It was just like the famous fruit loaves you can buy.

emmapeat's picture
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Although the end result was lovely, I had similar problems making this. The mix was way too wet and sloppy, very difficult to mix and impossible to 'knead' or work with. I too added some more flour, but it didn't seem to be making any difference and I didn't want to add too much. I ended up putting most of the dough in a loaf tin, and the rest dumping on a baking sheet in a roughly square shape. Haven't eaten the square one yet, but the loaf came out well and was very nice, both fresh and toasted with butter. I threw out the recipe whilst this was in the oven but have since retrieved it as it did taste nice. Would make again but only as a normal 'loaf' in a tin. The method above is definitely flawed.

fablee's picture

I really looked forward to making this, but I agree entirely with the person who rated this on 09 March. I am an experienced bread maker and had to add tons more flour to the mix to keep it from sticking to the board I was kneading it on. It was too dense (probably all that added flour) and did cook too quickly. Since none of the reviews was exactly sparkling and most of the comments were similar (dense, wet, sloppy), the question is who tested it? It was only because I persevered that I ended up with edible loaves, but they should have risen higher than they did.

dylanski's picture
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Mix did become very wet after the mango was added, so taking on board the other comments, I added more flour and worked the dough more and after rising. I t came out fine, I didn't think that the bread itself had a lot of flavour but it was lovely with loads of butter. Also found that it cooked quicker than the suggested time and had to be covered up at the end of cooking as it browned so quickly

janetterich's picture

I tried this recipe today and followed the instructionsIngredients exactly. Unfortunately the mixture was so sticky i was unable to work it or use it. where did I go wrong?

ardanbothar's picture

I made this and it was absolutely disgusting!! Nothing like the picture!! It was incredibly dense so I 'chucked' it out for the birds!! NOT EDIBLE!! Followed recipe to the 'T' and everything went fine until it came out of the oven!!

reverie's picture
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I made this last weekend, the dough was very sloppy and the bread was very dense. However, I did use mangoes that I had frozen previously as they were getting far too ripe. So my own fault probably! I would try the bread again, but would use firm fresh mangoes.

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