1 teaspoon salt
1 package instant (rapid-rise) dried yeast
1 teaspoon ground ginger
3 tablespoons brown sugar
9 teaspoons butter, cut into small pieces 1 small mango, peeled, cored, and pureed
2 tablespoons runny honey
1 cup tepid water (or less if mango is medium size)
2/3 cup golden raisins (optional)
1 egg, beaten
confectioners’ (powdered) sugar, for dusting
Grease a baking sheet. Sift flour and salt into a bowl. Stir in yeast, ground ginger and brown sugar. Rub in
butter with fingers.
Stir in the mango puree, honey, and most of the water adding enough to mix and form into dough.
Place the dough on a lightly floured surface and knead for about 5 min until smooth (or you can use an
electric mixer fitted with a dough hook). Place dough in a greased bowl, cover and let rise in a warm place
until doubled in size (about 1 hour). Knead in raisins if using and shape dough into two sausage shapes, each 10” long. Twist the two sausage
pieces together and pinch the ends to seal. Place dough on a baking sheet, cover and put in a warm place
for another 40 minutes.
Brush the loaf with the egg and bake in a preheated over at 425 degrees F, for 30 minutes until golden
brown. Let cool on a wire rack. Dust with powdered sugar before serving.
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